These mini puff pastry tarts are filled with pan-fried leeks and crab meat and cooked until golden. Perfect for serving as a Christmas starter or make smaller pastry cases and serve at your next Christmas party.
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1 (280g) packet ready rolled puff pastry sheet
2 tablespoons oil
1 leek, washed and thinly sliced
1 carrot, grated
100g crab meat
5 tablespoons creme fraiche
2 eggs, beaten
salt and pepper to taste
Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 190 C / Gas 5. Line 2 baking trays with baking paper.
Stamp out 6 rounds of puff pastry from ready rolled puff pastry sheet; arrange on prepared baking trays. Bake pastry cases in preheated oven for 10 minutes, or until nearly cooked.
Heat oil in pan over medium heat; stir in leeks and carrots, cooking for 2 minutes until softened.
Stir in creme fraiche and beaten eggs; add crab and season with salt and pepper to taste.
Spoon the filling evenly onto pastry cases; bake in preheated oven for 10 minutes or until pastry is golden and filling has set.