Crab, tomato and Parmesan lattice pies
Prep time: 1 hr
Photograph by Dan Jones
Prep time: 1 hr
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Nutritional information (per serving)
- 300g plain flour, plus extra for dusting
- 150g cold butter, cubed
- 25g Parmesan, finely grated
- a pinch of cayenne pepper
- 1 large egg
For the filling:
- 150ml crème fraîche
- 2 large eggs
- 15g Parmesan, finely grated
- a large pinch of cayenne pepper
- 1 tbsp finely chopped chives
- 1 x 100g pack Taste the Difference fresh white crab meat (or 1 x 170g tin, drained)
- 100g Sunsoaked tomatoes from a 290g tub, drained and chopped
Step by step
Make the pastry up to a day ahead and chill, bring back to room temperature to roll. Or make up to the end of step 2; store the cooled pastry case in an airtight container.
- Whiz the flour, butter and a pinch of salt in a food processor until it forms crumbs (or do this by hand). Transfer to a bowl; stir in the Parmesan and cayenne pepper. Whisk the egg with 2 teaspoons cold water; add to the bowl, stir with a knife. Bring together with your hands; add another teaspoon water if it’s dry. Divide the pastry in half, shape each into discs, wrap in clingfilm; chill for at least 20 minutes. Preheat the oven to 190°C, fan 170°C, gas 5.
On a lightly floured surface, divide one of the pastry discs equally into 6 pieces. Roll out each to a 5mm-thick circle to line 6 x 8cm tart tins (2.5cm deep); trim the edges. Scrunch up pieces of foil or baking paper, uncrumple and line the pastry cases, and fill with baking beans (or uncooked rice). Transfer to a baking sheet. Bake for 15 minutes, then remove the baking beans and return to the oven for 5 minutes until crisp. Reduce the temperature to 180°C, fan 160°C, gas 4.
Roll the remaining disc of pastry into a large rectangle about 24cm x 20cm and 3mm thick. Cut into as many 10cm-long x 1cm-wide strips as you can – ideally 48, but less is fine. Chill on a lined baking sheet for 20 minutes.TipIf you’re making individual pies, you’ll need 6 tart tins measuring 8cm x 2.5cm deep. But if you prefer to make 1 large pie (serves 8), use a 23cm loose-bottomed fluted tart tin, 3cm deep. Increase the filling – use 250ml crème fraîche, 2 large eggs, 25g Parmesan, ¼ teaspoon cayenne pepper and 200g crab meat (use the same amount of chives and tomatoes). Use longer strips of pastry for the lattice and bake for 40 minutes.
- Whisk the crème fraîche, 1 egg, Parmesan, cayenne and seasoning in a jug, stir in the chives. Divide the crab meat and Sunsoaked tomatoes among the cooked pastry cases. Pour the crème fraîche mixture on top.
- Beat the other egg; brush over the edges of the pastry cases. Start creating a lattice on top of each using the pastry strips – brush the underside of each strip with a little beaten egg, then place on top of the pie, lightly pressing one end to the edge of the pastry case to seal. Continue adding strips (about 3 more), in the same direction then, working in the opposite direction, add the remaining 4 strips, interweaving them to create a criss-cross pattern. Press the ends of each strip to the edge of the pastry case, using a little extra egg. Pinch off any excess pastry. Repeat with the remaining 5 pies. Brush the lattice with the remaining egg.
- Bake for 30 minutes until golden. Leave in the tins for 10 minutes before removing.