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This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

203. Moray eel in crust. If the moray eel should be alive, take care that it does not bite you because its bite is poisonous; and it being alive, flog it well , because the fish bones all descend to the tail; and then scald it just like the conger eel, neither more nor less; and then wash it well with cold water and cut it into pieces; and take your spices: ginger, a little galingale, and salt, and all this should be well-ground and cast upon the cut-up moray; and make the empanadas; and cast a little oil inside and cover them, and let them go to cook in the oven. And being cooked, cast on a little orange juice.

Other versions of this recipe:

Fresh conger eel in crust (Libre del Coch)

Eels in pies (Enseignements qui enseingnent a apareillier toutes manieres de viandes)