|Julian's "Double Puff" Crab Pot Pie|
|Use a dish slightly larger than your ramekin as a cutting guide|
and a double layer of puff pastry for a better rise.
|Egg-washed pastry, topping the ramekins.|
8 tablespoons (1 stick) butter
12 ounces (about 1.5 cups) fresh mushrooms, sliced
1 cup fresh carrots, diced or cut into bite-sized pieces
Salt and black pepper
2 tablespoons all-purpose flour, plus more for dusting
1 1/2 cups milk
1/4 cup clam juice or chicken broth
1/2 cup white wine
1 pound lump crab meat, well drained (or other shellfish)
2 cups frozen peas, fully thawed
4 sheets frozen puff pastry, thawed
1 egg, beaten with 1 teaspoon water (the egg wash)
In a large saute skillet over medium heat, melt the butter. Add the onions and cook, stirring occasionally, 2-3 minutes. Add the mushrooms and carrots and cook until softened somewhat, 5-7 minutes. The carrots will still be a bit crunchy. (Note: if using previously frozen cooked carrots instead of fresh, add them along with the peas, and not at this stage.) Add the wine and simmer for another 2-3 minutes. Season lightly with salt and pepper. Sprinkle in the flour and cook, stirring constantly for 1 minute. Add the milk and clam juice (or chicken broth). Cook until bubbling, continuously stirring until thickened, about 2-4 minutes. Stir in the thawed peas. Remove from heat and let sit until room temperature or speed up cooling by moving it into a bowl and into your refrigerator. You may prepare up to this step a couple hours in advance of your meal. About 45 minutes before the meal is served, proceed as noted below.
|This crab is not 'lump' enough. Larger crab pieces|
are better if you can find them.
Preheat the oven to 350F with a rack in the middle position.
Unfold the pastry sheets on a lightly floured surface. Lay down the first sheet of puff pastry and brush with the egg wash. Top with the second sheet and lightly press together. Repeat for additional sheets. Cut out pastry circles just larger than the ramekins, which should be 8-ounces each. While each pastry circle can be cut from a single layer of puff pastry, a taller puff pastry requires a second sheet. Cut out a small hole or cross-hatch to vent. Brush the circles with the egg wash, as shown in photos above.
|Serve fresh from the oven when you have the maximum 'puff'.|
Place the bowls on a baking sheet lined with foil and bake on the middle rack until the pastry is puffed and golden, about 30 minutes. Serve hot.
|A spoon full of Wonderful!|