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1x250
1
30g
2 tbsp
4
250g
1/4 cup
1/4 cup
4
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packet frozen puff pastry, thawed
egg yolk, beaten
butter or margarine
oil
spring onions, finely chopped
crabmeat, fresh or canned, cartilage
removed
brandy
cream
cooked prawns, to garnish
juice 1/2 lemon
pinch paprika |
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Method :
On a lightly floured work surface,
roll out the pastry until 6mm thick. Using a sharp knife, cut out four
squares, 10x10cm. With a small sharp knife, make a
shallow incision 1cm from the borders to mark squares, which will be
lifted off to form lids when cooked. Place pastry on a dampened baking
sheet. Refrigerate for 20 minutes, brush
top only with egg yolk. Bake in a hot oven 200C (400F) for
5 minutes, then reduce the heat to 190C (375F) for a further 20
minutes. Take tray from oven and remove
lids. Scrape out any uncooked pastry and
return tray to oven for a further 5 minutes.
While pastry cases are baking for
the final 5 minutes, prepare filling. Heat butter and oil in a pan. Sauté spring onions until soft. Add crab, brandy, lemon juice,
paprika and lastly cream. Heat through, stirring, over a
gentle heat. Do not boil. Divide filling between pastry
cases. Place lids on top. Serve hot, garnished with prawns. Serve with sautéed snow peas
(mange tout).
Serves 4
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