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
200g/7oz baby onions
100g/3½oz demerara sugar
10g/¼oz mustard powder
125ml/4½fl oz cider vinegar
1 garlic clove, crushed
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.
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