Smoky Eel Puff Pastries With Pork Belly, Emmental And Apple

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
711
FAT
197%
CHOL
75%
SOD
54%
Uploaded by: Great British Chefs

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Ingredients for 10 servings

500 g of puff pastry

2 egg yolks, lightly beaten

St Lorenzo Sea Salt

freshly ground black pepper

300 g of smoked eel, trimmed

2 Granny Smith apples, peeled, cored and thinly sliced

500 g of pork belly, piece

1.5l of Vegetable stock

2 sprigs of thyme

15 g of parsley

1 garlic clove, smashed

1 celery, stick

2 carrots, roughly chopped

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