The Oldest Fast Food Restaurant in London's East End

meat pie

🥗Healthier: vegetable pie

💰Cheaper: potato pie

Vegetable pie offers a lighter option while maintaining flavor.

parsley liquor

🥗Healthier: parsley sauce

💰Cheaper: chicken stock with parsley

Parsley sauce is easier to make and still provides a fresh taste.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

beef stock

🥗Healthier: homemade vegetable stock

💰Cheaper: store-bought stock

Homemade vegetable stock is lower in sodium and preservatives.

Prepare the eels by cutting behind the flippers and across the belly to gut them.

Wash the prepared eels thoroughly.

Make the pie dough, which consists of a firmer, more elastic dough than the short crust pastry.

Divide the bottom dough into 36 equal pieces and roll them out.

Prepare the meat filling using Scotch hind quarter flank beef, seasoning with salt, pepper, and caramel for color.

Assemble the pies by placing the meat filling in the bottom dough and gently placing the top dough over it without leaving marks.

Bake the assembled pies in the oven until done.

Boil water and add pimentos, then add the eels to the boiling water and simmer for 8-10 minutes until cooked.

Dissolve powdered gelatin in the liquid from the boiled eels to make jelly.

Remove the cooked eels gently and place them in a container, covering them with the gelatin mixture.

Cool the eels in the fridge until they set into jelly by the morning.

Serve the baked pie with mashed potatoes and parsley sauce, alongside the jellied eels and chili vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens