Indulge in the traditional flavors of the Isle of Man with our exquisite Manx Eel Pie. A culinary masterpiece, this savory pie is generously filled with succulent eel, perfectly seasoned and encased in flaky pastry. Served piping hot and accompanied by a rich, velvety gravy, every bite is a journey to the heart of Manx cuisine. Experience the unique blend of flavors and textures that make this dish a beloved favorite among locals and visitors alike.

Ingredients:

For the filling:

  - 500g eel fillets, skin removed and cut into bite-sized pieces

  - 1 large onion, finely chopped

  - 2 cloves garlic, minced

  - 2 tablespoons butter

  - 2 tablespoons all-purpose flour

  - 300ml fish or vegetable stock

  - Salt and pepper to taste

  - 2 tablespoons chopped parsley

  - 1 tablespoon lemon juice

For the pastry:

  - 300g all-purpose flour

  - 150g cold butter, diced

  - Pinch of salt

  - 6-8 tablespoons cold water

For the gravy:

  - Reserved eel cooking liquid

  - 1 tablespoon butter

  - 1 tablespoon all-purpose flour

  - Salt and pepper to taste

Instructions:

1- Preheat your oven to 200°C (400°F).

2- In a large pan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.

3- Add the eel pieces to the pan and cook for a few minutes until they start to brown.

4- Sprinkle the flour over the eel mixture and stir well to coat evenly.

5- Gradually pour in the fish or vegetable stock, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, then season with salt, pepper, chopped parsley, and lemon juice. Remove from heat and set aside.

6- For the pastry, place the flour, diced butter, and salt in a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add cold water gradually, mixing until a dough forms.

7- Roll out two-thirds of the pastry on a floured surface to line a pie dish. Trim the edges and prick the base with a fork.

8- Spoon the eel filling into the pastry-lined dish.

9- Roll out the remaining pastry to cover the pie. Place it over the filling, trim the edges, and crimp the edges to seal.

10- Make a few small slits in the pastry to allow steam to escape during baking.

11- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.

12- While the pie is baking, prepare the gravy. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute. Gradually add the reserved eel cooking liquid, stirring constantly until the gravy thickens. Season with salt and pepper to taste.

13- Serve the Isle of Man Eel Pie hot, accompanied by the rich gravy. Enjoy the delicious flavors of this traditional Manx dish!

Nutritional Values:

500g Eel Fillets (Skin Removed and Cut into Bite-Sized Pieces):

 - Calories: Approximately 1,000

 - Fat: 70g

 - Carbohydrates: 0g

 - Protein: 80g

Benefits: Rich in omega-3 fatty acids and protein. Supports heart health, brain function, and muscle repair.

1 Large Onion (Finely Chopped):

 - Calories: Approximately 45

 - Fat: 0g

 - Carbohydrates: 11g

 - Protein: 1g

Benefits: Adds flavor and contains antioxidants; supports heart health and immune function.

2 Cloves Garlic (Minced):

 - Calories: Approximately 10

 - Fat: 0g

 - Carbohydrates: 2g

 - Protein: 0g

Benefits: Adds flavor and has potential antimicrobial and anti-inflammatory properties; supports heart health.

2 Tablespoons Butter:

 - Calories: 200

 - Fat: 22g

 - Carbohydrates: 0g

 - Protein: 0g

Benefits: Adds richness and flavor. Provides vitamin A and supports absorption of fat-soluble vitamins. Use in moderation due to high fat content.

2 Tablespoons All-Purpose Flour:

 - Calories: Approximately 60

 - Fat: 0g

 - Carbohydrates: 14g

 - Protein: 2g

Benefits: Acts as a thickening agent; provides carbohydrates.

300ml Fish or Vegetable Stock:

 - Calories: Approximately 30

 - Fat: 0g

 - Carbohydrates: 2g

 - Protein: 2g

Benefits: Adds flavor and some nutrients; low in calories.

2 Tablespoons Chopped Parsley:

 - Calories: Approximately 5

 - Fat: 0g

 - Carbohydrates: 1g

 - Protein: 0g

Benefits: Adds flavor and contains vitamins A, C, and K; supports overall health and digestion.

1 Tablespoon Lemon Juice:

 - Calories: Approximately 4

 - Fat: 0g

 - Carbohydrates: 1g

 - Protein: 0g

Benefits: Adds a tangy flavor; provides vitamin C and aids in digestion.

For the Pastry:

300g All-Purpose Flour:

 - Calories: Approximately 1,100

- Fat: 0g

 - Carbohydrates: 220g

 - Protein: 30g

Benefits: Provides structure for the pastry; high in carbohydrates.

150g Cold Butter (Diced):

 - Calories: 1,000

 - Fat: 100g

 - Carbohydrates: 0g

 - Protein: 1g

Benefits: Adds richness and flavor; provides vitamin A. Use in moderation due to high fat content.

Pinch of Salt:

 - Calories: 0

 - Fat: 0g

 - Carbohydrates: 0g

 - Protein: 0g

Benefits: Enhances flavor; use in moderation to manage sodium intake.

6-8 Tablespoons Cold Water:

 - Calories: 0

 - Fat: 0g

 - Carbohydrates: 0g

 - Protein: 0g

Benefits: Used to hydrate the flour and butter; no calories or nutrients.

For the Gravy:

Reserved Eel Cooking Liquid:

 - Calories: Varies depending on how much fat and seasoning are in the liquid.

 - Fat: Varies

 - Carbohydrates: Varies

 - Protein: Varies

Benefits: Adds flavor; contains some nutrients from the eel.

1 Tablespoon Butter:

 - Calories: 100

 - Fat: 11g

 - Carbohydrates: 0g

 - Protein: 0g

Benefits: Adds richness and flavor. Provides vitamin A and supports absorption of fat-soluble vitamins. Use in moderation due to high fat content.

1 Tablespoon All-Purpose Flour:

 - Calories: Approximately 30

 - Fat: 0g

 - Carbohydrates: 7g

 - Protein: 1g

Benefits: Acts as a thickening agent; provides carbohydrates.

Salt and Pepper (To Taste):

 - Salt: Enhances flavor; use in moderation to manage sodium intake.

 - Pepper: Adds flavor and contains piperine, which may aid in nutrient absorption and has antioxidant properties.

Please note that these values are approximate and can vary based on factors such as portion sizes, specific ingredients used, and cooking methods.