UNAGI PIE (BBQ eel pie)

(prep 25mins / cooking 25mins)(705.75kcal/2952kj)(Nuts free)
<serves 4 (11cm in diameter)>

• 1 JFC Unagi Kabayaki, cut into 1cm X 3cm pieces
• 3heets Puff pastry (defrosted)
• 45g Butter
• 1tsp Olive oil
• 2 Onions, thinly sliced
• 30g Peas
• 1/4 Red capsicum, cut into 0.5 cm X 3cm pieces
• 1 ½ tbs Plain flour
• 5 tbs Soy sauce
• 1 Garlic clove, finely chopped
• 25g Ginger, finely chopped
• 150g Mushroom, sliced
• 100ml Red wine
• 1/4 Salt / Pepper
• Extra Butter and Flour for pie dishes

1. Heat butter and Olive oil in a saucepan over medium heat. Add onion, garlic and ginger and cook until browned.
2. Add flour, salt and pepper mix until smooth and combined. Add red wine and soy sauce mix well.
3. Add JFC Unagi Kabayaki, peas, red capsicum and mushroom gentry mix together and cook for 3minutes. Then set aside to cool down.
4. Preheat oven to 200℃/180℃ fan forced. Grease 11cm pie dishes with butter and dust with flour. Line pie dishes with puff pastry, add filling, then top with puff pastry. Trim edges and secure pastry by pressing down edges firmly using a folk. And bake for 20-25 minutes until golden.