Crab Pasties

Crispy golden puff pastry triangles filled with zesty crabmeat, chili, and potatoes, served alongside a homemade sweet onion relish.

Savory Lunch Seafood Pastry Crab

Estimated Nutrition

Calories

431.4

kcal / serving

2588.4 kcal total

Carbs

44.7g

per serving

268.2 g total

Fat

17.8g

per serving

106.5 g total

Protein

23.1g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Puff Pastry

Ready-rolled

100

Demerara Sugar

CondimentsSauces

125

Cider Vinegar

Dairy

piece

Eggs

Free-range, beaten

Fruits

piece

Lime

Zest only

NutsSeeds

tbsp

Lemon Balm

Fresh, chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

Mustard Powder

clove

Garlic

Crushed

piece

Lime Leaves

Seafood

450

Crabmeat

Vegetables

piece

Red Onion

Finely chopped

piece

Red Chilli

Finely chopped

piece

Potato

Cooked, finely diced

200

Baby Onions

Method

Preheat the oven to 200°C.

Cut the puff pastry into six 20cm squares.

Mix the onion, chilli, lemon balm, potato, lime zest, and crabmeat in a bowl.

Spoon the filling onto half of each pastry square and season well.

Brush edges with egg, fold into triangles, seal with a fork, and glaze with egg.

Bake for 25 minutes until the pastry turns golden-brown.

Boil baby onions, sugar, mustard, vinegar, garlic, and lime leaves in a saucepan.

Simmer the relish for 30 to 40 minutes until thickened.

Serve the warm pasties with the prepared relish.