I cooked these with pastry that was both baked blind and without being baked blind. While you can go to the effort of baking blind the end result here was not too different.

Ingredients

• 1 quantity of Rich Cheese Pastry
• 1 small onion, peeled and finely chopped
• 2 large cloves garlic, peeled and finely chopped
• 3-4 tbsp virgin olive oil
• good pinch saffron threads (about 4-6)
• 2 juicy red tomatoes, well chopped or pureed
• 200 grams crabmeat (fresh or well-drained canned)
• ¼ cup chopped black olives
• 2 tbsp dry sherry
• 1 cup grated tasty or vintage cheddar cheese
• pepper to season

Method

1. Cut the pastry into 4 even sections. Roll each section out on a floured board large enough to line the base and sides or 4 x 13cm loose-bottom metal flan tins. Refrigerate while preparing the filling.
2. Cook the onion and garlic in the olive oil in a frying pan over a gentle heat until soft but not brown.
3. Add the saffron and tomatoes and cook until the mixture is thick and paste-like.
4. Remove from the heat and stir in the crabmeat, olives, cheese and sherry. Season with pepper. Cool
5. Spread the filling into the prepared tins.
6. Bake at 190°C for 20 minutes, or until the filling is hot and golden.

Cooks Tips

- Add 1/4 cup chopped semi-dried or sundried tomatoes. Add 1-2 tbsp chopped oregano. Use chopped prawns in place of crabmeat.