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Devonshire Mullet Pie recipe
Devonshire Mullet Pie
3 medium sized grey mullet
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
40 g (1 1/2 oz) lard
40 g (1 1/2 oz) margarine
salt and pepper
1 tablespoon chopped parsley
450 ml (3/4 pint) milk
egg to glaze

1. Wash and clean the fish, removing heads and scales with a knife.

2. Remove the bone and cut the fish into small pieces about 4 cm (1 1/2 in).

3. Toss the fish in a little seasoned flour and lay in the bottom of a deep pie dish.

4. Sprinkle with chopped parsley and just cover with milk.

5. Make the pastry and roll out. Cut a strip for the edge of the pie dish and fit the lid to this.

6. Seal the edges well. Make two slits in the pie.

7. Bake at 220C, 425F, mark 7 for 10 - 15 minutes.

8. Add decorative pastry fish shapes, glaze and continue cooking at a reduced heat of 180C, 350F, mark 4 for a further 30 - 35 minutes.