- 25 minutes
- 40 minutes
Puff pastry filled with crab and bacon!
- Cook the bacon until crisp and drain on paper towel, reserve the bacon dripping in the pan. Add onion, garlic and thyme to the bacon fat until soft, then add flour and cook until the flour smells toasted and has begun to brown. Whisk in stock and milk and simmer until thickened. Season to taste with salt and pepper. Allow filling to fully cool then add peas and crab meat.
- Place one pastry sheet on a foil lined baking sheet. Brush edges with egg then spread the filling on the pastry, place the second sheet on top and crimp the edges with a fork. Brush with egg wash and slit the top with a sharp knife. Bake at 400 degrees until browned, about 40 minutes.