Preparation time: 35 minutes + 20 minutes refrigeration time
Total cooking time: 50 minutes
Yield: 4-6 serves
1 ¼ cups plain flour
90 g butter, chopped
1 egg yolk
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1-2 tablespoon iced water
Filling
20 g butter
1 medium onion, finely sliced
200 g canned (or fresh) crab
2 eggs
¾ cup cream
1/3 grated cheddar cheese
dill sprigs, to decorate
1.- Preheat oven to moderately hot 210C/190C gas. Sift flour into
a large mixing bowl; add chopped butter. Using fingertips, rub
butter into flour until mixture is fine and crumbly. Add egg
yolk, herbs and enough water to mix a firm dough. Turn onto
lightly floured surface, knead gently for 30 seconds or until
smooth. Cover with plastic wrap; refrigerate for 20 minutes.
2.- Brush a shallow 10 X 35 cm oblong flan tin with melted butter
or oil. Roll out pastry between two sheets of plastic wrap to
cover base and slides of tin. Ease pastry into tin; trim.
3.- Cut a sheet of greaseproof paper large enough to cover
pastry-lined tin. Line tin with paper, spread a layer of dried
beans or rice evenly over paper. Bake for 10 minutes, remove from
oven and discard paper and beans. Return to oven for 7 minutes or
until lightly golden. Cool.
4.- To make the filling: Reduce oven to moderate 180C. Heat
butter in small heavy-based frying pan, cook onion until just
soft. Drain on paper towels. Drain the crab meat well, squeezing
out excess moisture with paper towels. Spread onion and crab over
base of prepared pastry case. Combine eggs, cream and cheese in a
medium bowl; mix well. Pour into pastry case, top with dill
sprigs. Bake 30 minutes or until lightly golden and set. Serve
hot or cold.
Posted by Berta
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