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1
Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat.
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2
Add the chopped speck and render a couple of minutes.
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3
Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally.
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4
Add the chicken stock and milk and bring to a boil.
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5
In a small skillet over medium heat, melt the butter.
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6
Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture.
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7
When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken.
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8
Turn the heat off, cool completely, and store for make-ahead meal.
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9
To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in.
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10
Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape.
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11
Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet.
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12
Beat the egg with a splash of water and brush the dough with the egg wash. Bake 10 to 12 minutes, or until golden.
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13
Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer.
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14
Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells.
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15
Sprinkle the crab with hot sauce and stir into the chowder to heat through.
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16
Serve the chowder in individual dishes topped with pastry.
