Donegal Crab Pie

• cooked crab meat, 250 g (½ lb)
• puff pastry, 700 g

Line a pie-tin, 12 inches across and 1 inch deep, with the pastry and chill it in the refrigerator for an hour. A piece of pastry for the top of the pie should also be chilled and then brushed with white of egg.

Flake the crab meat and put it in the pie, followed by the celery, parsley, cider and seasoning. Beat the eggs and milk together and add them and the nutmeg. Put the crust on to