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    Devonshire mullet pie


    Source of Recipe


    the web

    List of Ingredients




    3 medium sized grey mullet
    170 g (6 1/2 oz) plain flour
    40 g (1 1/2 oz) lard
    40 g (1 1/2 oz) margarine
    salt and pepper
    1 tablespoon chopped parsley
    450 ml (3/4 pint) milk
    egg to glaze

    Recipe



    1. Wash and clean the fish, removing heads and scales with a knife.

    2. Remove the bone and cut the fish into small pieces about 4 cm (1 1/2 in).

    3. Toss the fish in a little seasoned flour and lay in the bottom of a deep pie dish.

    4. Sprinkle with chopped parsley and just cover with milk.

    5. Make the pastry and roll out. Cut a strip for the edge of the pie dish and fit the lid to this.

    6. Seal the edges well. Make two slits in the pie.

    7. Bake at 220°C, 425°F, mark 7 for 10 - 15 minutes.

    8. Add decorative pastry fish shapes, glaze and continue cooking at a reduced heat of 180°C, 350°F, mark 4 for a further 30 - 35 minutes.

 

 

 


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