Carefully wash the eels in salted water to remove the slime from their skin. Prepare the dough with flour, lard and a little salted lukewarm water. After kneading it well, roll out a sheet of dough and line the base of a deep, pre-oiled bowl. Put the eels in the bowl. Chop the parsley and the dried tomatoes and season the eels. Pour some olive oil on the eels, add 3 or 4 spoonfuls of water and cover with dough, sealing the edges carefully. Make some holes on the surface of the pie to let the steam out and bake until golden brown.