Leek and crab mini tarts

    40 min

    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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    Ingredients
    Serves: 6 

    • 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 

    1. Preheat oven to 190 C / Gas 5. Line 2 baking trays with baking paper.
    2. 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.
    3. Heat oil in pan over medium heat; stir in leeks and carrots, cooking for 2 minutes until softened.
    4. Stir in creme fraiche and beaten eggs; add crab and season with salt and pepper to taste.
    5. Spoon the filling evenly onto pastry cases; bake in preheated oven for 10 minutes or until pastry is golden and filling has set.

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