Crab and Watercress Pie

By mona

Ingredients

• Pate Brisee
• 1 1/3 cup flour
• ½ cup cold, unsalted butter, cut into ½ inch cubes
• 1 egg
• 1 tsp. salt
• 1 tbsp. to 3 tbsp. water
• Filling
• 1 bunch watercress, finely chopped
• 8 ounces crabmeat
• 1 tbsp. wholegrain mustard
• 2 eggs
• 2 yolks
• 3/4 cup milk
• 3/4 cup heavy cream
• 2 tbsp sherry
• ¼ tsp. freshly grated nutmeg
• ¼ tsp. salt
• 1/8 tsp. cayenne pepper

Details

Servings 8
Preparation time 20mins
Cooking time 70mins
Adapted from foodnetwork.com

Preparation

Step 1

In a large bowl, combine flour, butter, egg, salt, and water.
Mix lightly with fingertips until pastry forms pea-sized pieces.
Pastry should be moist enough to begin to stick togehter. If too dry, add up to 2 more tbsp. of water
Turn the pastry out onto lightly floured surface, dust with flour and knead until smooth (3 - 4 times)
Transfer to plastic bag and flatten into a disk.
Chill at least 30 minutes and up to 3 days.
In a small bowl, combine watercress and crab and toss well. Set aside.
Preheat oven to 375° and place rack in middle of oven.
Roll pastry to 1/8 inch thickness.
Lightly butter and flour a 8 by 12 inch tart pan with removable bottom and line with pastry
Fork. Line pastry with parchment and fill with weights.
Bake 20 minutes
Remove weights and paper and brush mustard over the pastry.
Lower oven temperature to 325° .
In a bowl, beat eggs and yolks lightly with milk and cream; add sherry and seasonings.
Spoon crab misture into tart shell, spreading evenly.
Pour custard over crab to within ¼" of th etop.
Bake 25 to 30 minutes.
Cool 10 minutes before serving.