Smoky eel puff pastries with pork belly, Emmental and apple
by Robert Thompson
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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