
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. |
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