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Crab pasties

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
by Simon Rimmer

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

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Cut the puff pastry into six 20cm/8in squares.

  3. 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.

  4. 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.

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

  6. 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.

  7. Serve the relish with the crab pasties.

Ingredients

  • 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

Shopping List

Crab pasties

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other

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