I’m sticking with the little food. They are a bit more work but it means I eat less and that’s always good. Our holiday back to Italy to see family is only a few weeks away and I don’t want to look balloon-like. I’m getting older but I don’t need to get fatter. So little food it is. I made this recipe up and some purists might say that you can’t combine the Thai flavours of chili and ginger with French Brie but I did and they tasted great. The evidence is the lack of a crumb left. I also had left over a bit of the tart filling from last night so I filled a few pastry cases with that, hence the two fillings in the photo.
This recipe is not low Fodmap.
- Savory short pastry
- 1 tbsp flour
- 1 tbsp butter
- 1 red chili, chopped finely
- 1 inch knob of fresh ginger, grated
- 1 garlic, crushed
- 1 can of crabmeat
- ½ a wedge of brie
- Turn the oven on to 180°C/350°F.
- Oil 12 deep muffin cups
- Cut out circles from the pastry and line the cups with them.
- Blind bake them for 10 minutes.
- Melt the butter in a saucepan and add the chili, garlic and ginger. Cook for 1 minute.
- Add the flour and stir well to form a stiff paste.
- Bit by bit add milk, making sure with each addition that it is incorporated well before adding the next lot.
- When the sauce is the consistency of thick cream, add the crab and brie. Stir until the cheese is melted. Season to taste.
- Spoon into the semi-cooked pastry cups and replace them in the oven for another 10-15 minutes.