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Crab Pasties

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Crab Pasties



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Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 6

These posh pasties with homemade onion relish make an impressive summery lunch; all they need is a green salad.

250g/9oz ready-rolled puff pastry

For the filling
1 red onion, finely chopped
1 red chilli, finely chopped
1 tbsp chopped fresh lemon balm
1 potato, cooked, finely diced
1 lime, zest only
450g/1lb crabmeat
salt and freshly ground black pepper
2 free-range eggs, beaten

For the onion relish
200g/7oz baby onions
100g/3½oz demerara sugar
10g/¼oz mustard powder
125ml/4½fl oz cider vinegar
1 garlic clove, crushed
2 lime leaves

Preparation method
Preheat the oven to 200C/400F/Gas 6
Cut the puff pastry into six 20cm/8in squares

For the filling, mix the red onion, chili, lemon balm, potato, lime zest and crabmeat together in a bowl.

Season well, then spoon the mixture onto one half of each of the pastry squares.

Brush the edges with beaten egg and fold over to make a triangle, seal the edges with the tines of a fork and brush all over with more beaten egg.

Bake in the oven for 25 minutes, or until the pastry is golden-brown.

For the relish, heat the baby onions, sugar, mustard powder, cider vinegar, garlic and lime leaves in a saucepan until boiling.

Reduce the heat to a simmer and cook for 30-40 minutes, stirring occasionally, or until thickened.

Serve the relish with the crab pasties.


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