42 Freshwater Crayfish Pastries with Onion

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Preparation info
  • For

    four

    people
    • Difficulty

      Medium

Appears in

By Michel Guérard

Published 1978

  • About

Feuilleté d’écrevisses a l’oignon croquant ‘A Russian flavour for freshwater crayfish’

Ingredients

Main ingredients

  • 1 handful flour
  • 180 g ( oz) fresh or frozen

Method

Making the pastries

  1. Preheat the oven to 220°C/425°F/Mark 7. Roll out the flaky pastry on a lightly-floured board, to form a rectangle 26 cm