Crab pasties Recipe
- 250g/9oz ready-rolled puff pastry
- 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
- 200g/7oz baby onions
- 100g/3½oz demerara sugar
- 10g/¼oz mustard powder
- 125ml/4½fl oz cider vinegar
- 1 garlic clove, crushed
- 2 lime leaves
- Preheat the oven to 200C/400F/Gas 6.
- Cut the puff pastry into six 20cm/8in squares.
- For the filling, mix the red onion, chilli, 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.
