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Crab And Camembert Cheese In Filo Pastry

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Crab and Camembert cheese - these are little morsels of an unusual combination, but one that left me wanting more.

They are really a mini quiche using Filo pastry, and are quite rich. I managed just four with a salad however could just not eat anymore even though I wanted to!

This is one of those meals that it is a bit more fiddly than many, however well worth the little extra work.

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Makes: 12 mini quiches

About 6 sheets Filo Pastry
50 g butter, melted
35 g butter, extra
Under ¼ cup plain flour
300 ml Evaporated Milk (Carnation)
Salt and pepper
2 x 170 g tins of crabmeat, drained
125 g pack Camembert cheese
2 egg yolks
2 shallots, finely chopped

I find Filo pastry quite difficult to work with, and I had wanted to brush between each layer however as the layers stuck together, I just brushed where I could get to, and this made no difference to the finished product.

Layer the sheets of pastry and brush between each one with the melted butter.


Using a sharp knife, cut rounds to fit into your muffin baking tin. Place in the lightly oiled tin.

Do not worry that they look messy at this stage

Preheat the oven to 180° fan forced or 200°.

Melt the extra butter in a pan, add the flour and cook for about a minute, stirring all the time. Gradually add in the Evaporated Milk, salt and pepper (this recipe needs salt), and bring to the boil.

Stir and reduce heat and simmer about another minute.

Remove from the heat, and add the egg yolks, crab and the shallots.


Put this crab mixture gently into the prepared filo cases.


Slice the camembert cheese and put it on top of the quiches.

Do not slice too thick

Bake in the oven for about 20 minutes or until golden.


When slightly cooled, lift out of the tin and serve with salad or vegetables.


#Camembert cheese
I like this Recipe - 6
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