Party snacks

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Prep Chill Cook Makes 1 hr 1-2 hr 30 min 12

For the pas­try 175g but­ter, diced 200g plain flour, plus ex­tra for dust­ing

2 tsp grated parme­san 1 egg yolk

1 tsp salt

For the fill­ing Juice of 1 lemon 100ml olive oil

Salt and black pep­per 1 fen­nel bulb, finely diced

20g dill (or fen­nel top), chopped

300g white crab meat 150g brown crab meat 10g pars­ley, chopped

1 pinch cayenne pep­per Heat the oven to 200C/390F/gas 6. Grease a 12-hole muf­fin tin with but­ter and sprin­kle each mould with flour.

To make the pas­try, rub the but­ter into the flour and parme­san us­ing your fin­ger­tips or a food pro­ces­sor. Add the egg yolk and a ta­ble­spoon of ice-cold wa­ter, and work into a smooth dough. Chill in the fridge for at least an hour.

Roll out the pas­try as thin as you can and, us­ing a 7cm pas­try cut­ter, cut out 12 rounds and use to line the moulds. Prick the pas­try with a fork, then chill the whole tray in the fridge for at least half an hour.

Re­move the pas­try from the fridge, then blind bake the cases for 15 min­utes, or un­til golden brown.

Whisk the lemon juice in a large bowl with the oil, salt and pep­per to make a vinai­grette, then stir the chopped fen­nel, dill and white crab meat into the dress­ing.

To as­sem­ble, use a tea­spoon to put the brown crab meat at the bot­tom of the tart cases. Top with the white crab and fen­nel mix­ture on top and sea­son with cayenne pep­per. Prep Chill Cook Makes 30 min 1-2 hr 15 min 12

For the bun dough 7g dried yeast 600g plain flour 1 tbsp salt 375ml milk 40g but­ter 40g caster sugar

For the fill­ing

6 eggs

100g brown shrimp 30g ca­pers

4 tbsp good may­on­naise 10g tar­ragon, chopped Salt and black pep­per

Heat the oven to 190C/375F/gas 5.

For the buns, put the yeast, flour and salt in the bowl of a stand mixer with a dough hook at­tached.

In a small saucepan, warm the milk, but­ter and sugar over a low heat un­til the but­ter is just melted. Turn on the mixer and add the warm milk to the flour un­til well mixed. Knead in the ma­chine un­til you have a shiny dough.

Cover the bowl with cling­film and put in a warm place to prove un­til dou­bled in size – one to two hours. Dust a work sur­face with flour and split the dough into 12 equal pieces, roll into balls and place on a grease­proof tray, cover with cling­film and leave to dou­ble again in size. When ready, bake for 10-15 min­utes, un­til golden brown.

To make the fill­ing, boil the eggs for seven min­utes and rinse un­der cold wa­ter. Peel the eggs and chop finely, then add the shrimp, ca­pers, may­on­naise and tar­ragon, mix well, and sea­son to taste. To serve, split and but­ter the buns and fill with the egg and shrimp.

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