Serves: Makes 18-20
These mini puffs are really delicious and easy to prepare although a little bit fiddly to fold-especially if you use all-butter puff pastry which melts quickly and can become a sticky mess in a few minutes. If you can’t get hold of all-butter pastry you can use the regular puff-I have cooked these with both and find the only difference is a superior flavour with the butter pastry but that is to be expected. You could always make four large puffs if you don’t feel the urge to make 20 little ones.
- 200g new potatoes, halved
- 200g fresh white and brown crabmeat
- 5 spring onions, trimmed and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, peeled and crushed
- 2 tablespoons finely chopped coriander
- Grated zest of one lemon
- 1 tablespoon lemon juice
- 2 tablespoons mayonnaise
- Salt and ground black pepper
- 2 x 320g ready-rolled puff pastry (preferably all-butter)
- Flour for rolling
- 1 egg, beaten
- Put the new potatoes in a saucepan of salted water and bring to the boil. Turn the heat down and simmer for 12-15 minutes until cooked through. Drain and leave until cold. Peel off the skins and dice the potatoes. Place in a large mixing bowl.
- Add all the remaining ingredients apart from the last three. Taste and season with salt and ground black pepper.
- Unwrap the pastry sheets and lay on to a lightly floured surface. Roll out a little so the pastry is barely 2-3mm thick. Stamp out rounds with a 9cm diameter cutter. Take a round of pastry and brush the edges with beaten egg. Place a heaped teaspoon of the crab mixture in the centre of the pastry and bring up the edges to meet. Pinch to seal the edges. Put on a baking tray lined with non-stick baking parchment. Brush with beaten egg. Repeat until you have used all the crab mix. There might be a little pastry left over.
- Chill for one hour. Heat the oven to fan 180°c, conventional oven 200°c. Bake for 15-18 minutes until puffed and golden brown. Cool for 10 minutes and serve with sweet chilli sauce or sriracha mayonnaise.