Lamprey Pie with Herb Crust

This Lamprey Pie brings together traditional British flavors with a creative twist. The rich, savory filling of lamprey is complemented by the earthy notes of mushrooms and the freshness of herbs, all encased in a flaky, herbed pastry crust. This dish balances the deep, complex flavors of the lamprey with a hint of creativity that will delight your palate.

Ingredients:

• 500g lamprey fillets, cleaned and cut into pieces
• 150g mushrooms, finely chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 300g all-purpose flour
• 150g unsalted butter, chilled and cubed
• 1 teaspoon dried thyme
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 200°C (400°F).
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
3. Add chopped mushrooms and cook until moisture evaporates. Stir in lamprey pieces, parsley, thyme, salt, pepper, and Worcestershire sauce. Cook for another 5 minutes, then remove from heat and let cool.
4. In a large bowl, combine flour, butter, and dried thyme. Use your fingers to rub the butter into the flour until the mixture resembles breadcrumbs.
5. Add cold water, a tablespoon at a time, mixing until a dough forms. Wrap in cling film and chill for 30 minutes.
6. Roll out two-thirds of the dough on a floured surface to fit a pie dish. Transfer the rolled-out dough to the dish, pressing it gently into the sides.
7. Fill the pie base with the lamprey mixture, then roll out the remaining dough and cover the filling. Seal the edges and cut a few slits in the top to allow steam to escape.
8. Brush the top with the beaten egg.
9. Bake for 30-35 minutes or until the pastry is golden brown. Let cool slightly before serving.