Coulibiacs d'Anguille (Petits) — Small Eel Coulibiacs

Ingredients

• 500 grammes Coulibiac pastry
• 2 small escalopes of eel
• the elements indicated for the Coulibiac de Saumon

Instructions

1. Cut 500 grammes of Coulibiac pastry into round fluted abaisses 12 centimetres in diameter.
2. Put 2 small escalopes of eel in the centre of each, with the elements indicated for the Coulibiac de Saumon.
3. Moisten the edges and close them in the Russian pate fashion, with the seam on top and in the centre.
4. Let the pastry rise.
5. Bake in a good moderate oven for 18 to 20 minutes.