Coulibiac d'Anguille B (Eel Coulibiac in Turnover Form)

Ingredients

• 700 grammes puff-pastry trimmings
• the garnish elements of Coulibiac d'Anguille A
• melted butter

Instructions

1. With 700 grammes of puff-pastry trimmings, prepare a round abaisse 25 centimetres in diameter, keeping the edges a little thinner than the centre.
2. Fill it with the same garnish elements as Coulibiac d'Anguille A, proceeding as for that recipe.
3. Moisten the edges lightly, close it as a turnover and fold the edge into a rope border.
4. Leave an opening, gild the surface and score it.
5. Bake in a good moderate oven for 30 to 35 minutes.
6. After baking, introduce melted butter into it.