Serves 8
2 cups plain flour
125g butter, diced and chilled
1 egg
1–2 tbsp chilled water
2 tsp hot water
pinch of saffron threads
¼ cup whole-egg mayonnaise
2 tsp lemon juice
1 tsp dijon mustard
salt and white pepper, to taste
2 crayfish tails, meat removed and finely chopped
micro salad greens, to serve
1 Put flour and butter in a food processor and pulse until mixture resembles fine breadcrumbs. Add egg and 1 tbsp chilled water. Pulse until mixture just comes together, adding more chilled water if necessary, 1 tsp at a time. Turn dough onto a lightly floured surface and knead until smooth. Form into a disc and wrap in plastic wrap. Refrigerate for 20 minutes or until firm.
2 To make sauce, combine hot water and saffron in a jug. Stand for 5 minutes. Add mayonnaise, lemon juice, mustard, salt and pepper. Stir until well combined. Set aside.
3 Preheat oven to 200C. Lightly grease 24 mini muffin moulds with butter. Roll dough out between 2 sheets of baking paper until 3mm thick. Using a 6.5cm round biscuit cutter, cut 24 rounds from pastry. Line prepared muffin moulds with pastry. Prick base of pastry with a fork. Put muffin trays in freezer for 5 minutes. Remove from freezer and bake for 10 minutes or until light golden brown. Transfer to a wire rack to cool.
4 Put pastry cases on a serving platter. Fill cases with crayfish and drizzle with sauce. Top with micro greens and serve.
Note: pastry cases can be made 1 week ahead and stored in an airtight container in a cool place.
