| Prep: 30 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 658 | 48g | 28g | 24g |
| sugars | fibre | protein | salt |
| 6g | 2g | 40g | 1.5g |
Why I Love New Zealand Smoked Eel and Leek Pie with Filo Pastry
I’m deeply enthralled by the classic Kiwi delight, the Smoked Eel and Leek Pie with Filo Pastry. The excitement of exploring and experimenting with international cuisines is a driving force for me, constantly pushing my culinary boundaries, sometimes tinkering with traditional elements to reflect my Indian-American heritage, and other times, respecting the authenticity of classic Preparation.
Blending Cultures and Flavours
Drawing from my wide array of cooking experiences, I’m always thrilled to discover connections between distant cuisines. And this New Zealand specialty is no exception. The depth of flavor one derives from the smoked eel is reminiscent of the slow-cooked dishes from Gujarat my grandmother often made, with complex layers of tastes unfolding with each bite. The combination of leeks, garlic, and butter harks back to the comfort food of my Californian childhood, creating a fusion of flavors that speaks to my duality.
A Dedication to Freshness and Quality
This fabulous Smoked Eel and Leek Pie recipe continues with my commitment to source fresh and top-notch ingredients — everything from filleted smoked eel, thinly sliced leeks, to the filo pastry. You can check out your local fishmonger for fresh eel (source) , while the rest of the ingredients can be easily found in most supermarkets. The end result? A thoroughly flavorful, delightfully crispy, and beautifully flaky centerpiece that shines in any dinner table setup.
The Art of Fusion Cooking
As an enthusiast of fusion cooking, I’m inspired by innovative chefs such as Peter Gordon (source) , who wholeheartedly embraces the blend of native Kiwi and Asian elements. While the Smoked Eel and Leek Pie with Filo Pastry is a strictly traditional New Zealand recipe, I wouldn’t hesitate to incorporate Indian spices in a future version. Maybe a pinch of turmeric or a sprinkle of cumin can lend it an interesting twist. The balance between maintaining tradition and embracing innovation is key in my kitchen, a philosophy I practice as I navigate through the roadmap of international cuisine.
What You’ll Need
- 2 pounds smoked eel, filleted
- 2 leeks, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 1/2 cups heavy cream
- 1/2 cup fish stock
- Salt and freshly ground pepper, to taste
- 8 sheets filo pastry
- 1/2 cup melted butter, for brushing
- 2 tablespoons finely chopped fresh thyme
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). In a large, deep frying pan, heat the olive oil and butter over medium heat. Once the butter has melted, add the sliced leeks and minced garlic. Cook, stirring frequently, until the leeks are soft and the garlic is golden brown. This should take about 5 minutes.
Step Two
Add the smoked eel fillets to the pan with the leeks and garlic. Cook, gently stirring often, until the eel is lightly browned. This should take approximately 8-10 minutes.
Step Three
In the pan with the eel, pour in the heavy cream and fish stock. Stir well to combine all of the ingredients. Reduce the heat to low and let the mixture simmer for 15 minutes. Season with salt and freshly ground pepper to taste.
Step Four
While the eel and leek mixture is simmering, prepare the filo pastry. Lay one sheet of filo on a clean work surface, then brush with melted butter. Place another sheet on top and brush with more butter. Repeat with the remaining filo sheets. Cut the layered filo into a circle that is 1 inch larger than the top of your pie dish.
Step Five
Transfer the eel and leek mixture to a pie dish. Sprinkle the top with the finely chopped fresh thyme. Place the layered filo pastry on top of the filling, pressing it to the sides of the dish to seal.
Step Six
Bake in the preheated oven for 25-30 minutes, or until the filo pastry is golden brown and crispy. Remove from the oven and let the pie cool for a few minutes before serving.
