Smoky eel puff pastries with pork belly, Emmental and apple

Ingredients

Store Cupboard

  • 500g of puff pastry
  • 2 egg yolks, lightly beaten
  • sea salt
  • black pepper, freshly ground
  • 1.5l vegetable stock

Cheese

  • 200g of Emmental, grated

Fish & Shellfish

  • 300g of smoked eel, trimmed

Fruit & Vegetables

  • 2 Granny Smith apples, peeled, cored and thinly sliced
  • 1 garlic clove, smashed
  • 1 celery, stick
  • 2 carrots, roughly chopped

Fresh Meat

  • 500g of pork belly, piece

Salad & Fresh Herbs

  • 2 sprigs of thyme
  • 15g of parsley