Crab pasties

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


For the filling
For the onion relish

Preparation 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.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 6

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss