Easy
20
Little PiesBy Graham Kerr
Published 1966
Recipe to produce 20 little pies
U.S.A.
Imperial
Metric
Crabmeat
Shrimp (raw)
Mussels
Dry white wine
Green pepper
Pimientos (tinned)
Salt, black pepper
To season
To season
To season
Lemon thyme
To season
To season
To season
Onion
Clarified butter
Olive oil
Parmesan cheese
To dust
To dust
To dust
Egg white
Pastry:
Baking powder
Sugar
Salt
Egg
Butter (melted)
Sherry
Flour
Make dough—see method below—and chill 1 hour—roll out thinly. Place olive oil into deep fryer and set at 370°F. Dice onion finely—dice green pepper finely—finely slice shrimp—finely slice crab—finely dice pimiento. Place mussels in saucepan with dry white wine. Cover with lid and place on heat, shaking from time to time—cook 2 minutes—take mussels from shells—remove beard and finely slice—grate Parmesan.
Serve hot with a chilled dry sherry.
© 1966 Graham Kerr. All rights reserved.