Crab Txangurro Pie with Absinthe
Ingredients
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400 g crab
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100 ml extra virgin olive oil
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1 white part of the leek
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1 roll of phyllo dough
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200 g butter
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50 ml absinthe
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Fresh tomatoes
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Thyme
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Laurel
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Garlic, chopped
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Salt
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Freshly ground pepper
Preparation
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1. Slice the onion and white part of the leek.
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2. Remove seeds from tomatoes and dice.
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3. Heat extra virgin olive oil in a sauté pan.
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4. Add onions, chopped garlic, thyme, bay leaf, freshly ground pepper and the leek. Cook until the onion is somewhat translucent.
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5. Add the crab pieces.
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6. Mix gently, add absinthe and flambé.
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7. Remove from heat and add diced tomatoes.
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8. Adjust seasoning. Allow to cool. This is how txangurro (from Basque regions in France) is made.
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9. Melt butter slowly.
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10. Cut phyllo dough in even strips, spread butter on each strip overlapping 2 layers in a criss-cross fashion.
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11. Then add 3 strips of phyllo overlapping them in a criss-cross fashion.
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12. Place txangurro mix in the centre and wrap phyllo strips loosely.
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13. Brush a small amount of butter on the dough to help with browning when cooking.
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14. Bake in a preheated oven at 180°C for 10 minutes (check color).
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15. When the txangurro is baked, place them on plates and use your imagination to decorate.
