Golden, buttery layers of crisp filo pastry wrap around creamy Brie and a delicate crab filling, creating a show-stopping starter or elegant party centrepiece that’s as indulgent as it is impressive.
Serves: 6–8
Preparation Time: 25 mins
Cooking Time: 25 mins
Ingredients
- 1 tin (about 170 g) lump crab meat, drained
- ¼ small red pepper, finely chopped
- 1 spring onion, finely chopped
- ½ tsp garlic salt
- ½ tsp black pepper
- 16 sheets filo pastry (approximately 36 × 23 cm)
- 60 g unsalted butter, melted
- 225 g round of Brie, rind removed
- 1 large egg
- 1 tbsp water
- Assorted crackers, for serving
Method
1. In a small bowl, mix the crab meat with the red pepper, spring onion, garlic salt and black pepper. Combine gently and shape into a loose ball. Set aside while preparing the pastry.
2. Preheat the oven to 190°C (170°C fan) / 375°F / Gas 5.
3. Lay one sheet of filo pastry on your work surface, keeping the remaining sheets covered with cling film and a damp tea towel to prevent drying out.
4. Brush the sheet lightly with melted butter, then repeat with all remaining sheets, stacking them neatly and brushing each layer with butter.
5. Place the Brie in the centre of the stacked pastry sheets.
6. Spoon the crab mixture on top of the Brie.
7. Bring the corners of the pastry up and around the filling, folding and pleating gently to enclose it.
8. Invert the parcel so the seam is underneath, then place it seam-side down on a greased 23 cm (9 in) baking tray or pie dish.
9. Beat the egg with the water and brush it over the pastry to create a golden finish.
10. Bake for 20–25 minutes until the filo is crisp, puffed and deep golden brown.
11. Leave to rest for 5 minutes before serving to allow the cheese to settle slightly.
12. Transfer the baked Brie parcel to a serving board or platter. Surround with crackers, toasted baguette slices or celery sticks. Slice open at the table to reveal the molten Brie and savoury crab centre.