Crab Pie

 

This is a difficult one to cook. Are you ready?

Ingredients:

100 grams plain flour, plus extra for rolling

100 grams wholemeal flour

125 grams cold butter, cubed

1 free-range egg, beaten

 

For the filling:

 

Knob of butter

2 medium leeks, trimmed, sliced thinly

50 grams butter

300 ml half-fat crème fraîche

3 free-range eggs, beaten

100 grams fresh brown crab meat

Pinch of sea salt

100 grams white crab meat

50 grams cheddar, finely grated

Freshly ground black pepper

 

How to cook:

 

Preheat the oven to 200C.

For the pastry, pulse the flours and butter in a food processor until the mixture resembles fine breadcrumbs. While the food processor working, add the egg in a thin stream and blend until the mixture begins to form a ball. Roll the pastry into a circle on a floured work surface and use it to line a 23 cm loose-based fluted tart tin. Press the pastry with your fingertips firmly into the base and sides. Put it in the fridge for 30 minutes.

 

Line the pastry with a large sheet of crumpled baking parchment and half fill with baking beans. Bake the tart case for 25 minutes. Remove the beans and return the tart to the oven for 10 minutes more. Remove from the oven and reduce the oven to 180C.

 

For the filling, melt the butter in a pan. Add the leeks and fry gently for 3 minutes, stirring until just softened. Remove from the heat and set aside.

 

Put the eggs in a large jug and beat lightly with a whisk. Stir in the crème fraîche, season with salt and freshly ground black pepper. Beat together with a wooden spoon until thoroughly combined. Stir in the crab meat.

 

Scatter the leeks over the pastry case and dot the white crab meat around them. Pour over the crème friache mixture and sprinkle with the cheese. Cook on the baking tray for 25 minutes and just set.

 

Remove the quiche from the oven and leave to cool in the tin for 15 minutes before removing.

 

Kali oreksi!