serves 4
ingredients
For the pastry
175g/6oz flour, sifted
75g/3oz butter, cubed
pinch of salt
For the filling
225g/8oz cooked crabmeat
2 eggs
300ml/5fl oz double cream
1 tablespoon finely chopped fresh
flat-leaf parsley
1 tablespoon finely chopped
fresh fennel
1 spring onion, chopped
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Put the flour, butter and pinch of salt in a bowl, and work with the tips of
your fingers until the mixture resembles breadcrumbs. Add 2 tablespoons
water, and mix to a dough. Knead the pastry on a floured surface until
smooth. Form into a slightly flattened disk, wrap in cling film and chill for
30–45 minutes.
• Roll out the pastry and use to line a 20cm/8in pie dish. Break up the
crabmeat with a fork, and scatter over the bottom of the pastry shell.
• Put the eggs, cream and parsley in a bowl. Season with salt and pepper.
Beat together until the mixture is smooth, then pour over the crabmeat.
• Bake in the oven for 40 minutes until the filling is set and the top is
golden. Serve hot or warm, garnished with the spring onion.
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