Mini Crab Open Tartlets Recipe

Ingredients

• 375g pack all-butter puff pastry
• 200g (7oz) white crab meat
• large handful coriander, finely chopped
• good pinch dried chilli flakes
• 4tbsp low-fat mayonnaise
• zest and juice 1 lime

You will need:

• 2 large baking sheets, 1 lightly oiled

Method

1. Heat the oven to 200C, 180C fan, 400F, gas 6. Roll out the puff pastry and cut out 15 x 7cm (2¾in) circles. Place them on the lightly oiled baking sheet. Prick with a fork, then place the second baking sheet on top. Bake for 10 minutes, then remove the extra baking sheet and allow to cook for another 5 minutes, or until golden and crisp. Remove to a wire rack to cool.

2. Meanwhile, mix together the remaining ingredients in a bowl with some seasoning, reserving some coriander for garnish. Top each pastry circle with some crab mixture and the reserved coriander.