This week’s Chefs Recipe of the Week is Smoky eel puff pastries with pork belly, Emmental and apple by Robert Thompson and courtesy of Great British Chefs
This impressive eel recipe by Robert Thompson is based on an two East End favourites – pies and eels! These smoky eel pastries are packed full of flavour and can be served any time of the day. The delicious pork belly and apple in the pastries makes them truly stand out. You can buy trimmed smoked eel from your local fishmonger, but if you do buy a whole eel allow 100g extra for skinning and trimming
View other fantastic recipes in Great British Chefs’ pork recipe collection. You can visit this link for the full Smoky Eel pastry with pork belly recipe.
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