Crab Mushroom Hand Pies

Name: Crab Mushroom Hand Pies
Total time: 1 h
Yield: 4
Ingredients: 12 Crab claws; 6 cups Chanterelle; 3 Tbsps sunflower oil; 9 ozs Puff pastry; plain flour (for dusting); 0.667 cup double cream; 1 egg yolk; salt; peppers

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Healthy, because

Even smarter

The dough from the hand pies provides you with energizing carbs, the mushrooms are very low in calories but provide fiber and other nutrients such as vitamin D and copper, and the crab is high in phosphorous, which is an important mineral for the growth of bones and teeth.

This dish is higher in calories, so it is good to serve it with a light, side salad full of nutrients.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 12 Crab claws; 6 cups Chanterelle; 3 Tbsps sunflower oil; 9 ozs Puff pastry; plain flour (for dusting); ⅔ cup double cream; 1 egg yolk; salt; peppers

How healthy are the main ingredients?

Chanterelle salt

print shopping list

Preparation steps

Crack the crab claws and shell them. Dice the flesh and set aside. Preheat the oven at 400°F.

Clean the chanterelles delicately under cold water and dry with a cloth.

Heat the oil in a large saute pan. Fry the chanterelles over brisk heat, seasoning with salt and pepper. Add the double cream and cook for another minute while stirring.

Remove the pan from the stove; add the crab flesh, stir and season.

Roll out the pastry on a lightly floured worktop. Cut out two rounds, one 8" in diameter and another round 12" in diameter. Put the rounds in the refrigerator, separated by a sheet of greaseproof paper.

Line a baking tray with greaseproof paper. Place the small pastry round on it. Add the crab-mushroom preparation to the centre of the pastry, leaving a 1" border all the way around.

Brush the border with water and then drape over the larger pastry round, sealing the edges well.

Beat the yolk with a teaspoon of water and brush the pastry with it. Bake for 25-30 minutes until golden. If the pastry darkens too fast, cover it with aluminium.

Serve piping hot.