Prawn and Crab Cheese Mini Quiches

Directions

• Process the flour and butter for 15 seconds, or until crumbly.
• Add the egg yolks and 3-4 tablespoons of water.
• Process in short bursts until the mixture comes together.
• Add a little extra water, if needed.
• Turn out onto a floured surface and gather into a ball.
• Cover the pastry with plastic wrap and refrigerate for at least 15 minutes.
• Grease eight 3cm (1 1/4 inch) deep loose-based flan tins, measuring 8 cm (3 inches) across the base.
• Divide pastry into 8 equal pieces and roll out so they are large enough to fit and overlap the tins.
• Fit the pastry into the tins and trim off any excess using a sharp knife.
• Cover and refrigerate for 15 minutes.Preheat the oven to 190 degrees.
• Blind bake for 10 minutes, then remove your paper and weights and bake for a further 10 minutes.
• To make the filling, place crabmeat, spring onions, beaten eggs, cream, cheese, chopped dill and lemon rind in an bowl.
• Divide the prawns between the pastry shells.
• The crab mixture will be quite thick, so use a fork to help spread it over the prawns.
• Bake quiches for 15-20 minutes, or until the filling is golden brown.
• Recipes Hints and Tips:
• suitable for freezing, but recommend doing it with a vacuum sealer.