| 25 g/1 oz butter | |
| 25 g/1 oz pancetta, diced | |
| 2 onion, finely chopped | |
| 25 g/1 oz Parmesan cheese, freshly grated | |
| 2 tablespoons double cream | |
| 100 g/3½0z white crab meat, drained if canned | |
| 35-50 Pâte Brisée barquette cases | |
| salt and pepper |
| 1. | Preheat the oven, 200°C/400°F/Gas Mark 6. Melt the butter in a frying pan. |
| 2. | Add the pancetta and onion and cook over a low heat, stirring occasionally, until the onion is soft. Remove the pan from the heat. |
| 3. | Beat the eggs with the Parmesan and cream in a bowl and season with salt and pepper. |
| 4. | Stir the crab meat, pancetta and onion into the egg mixture. |
| 5. | To serve, spoon the mixture into the pastry cases. |
| 6. | Place on a baking sheet and bake for about 10 minutes or until the filling has set. |
Leave a Reply