Crab tarts with chilli mayonnaise

MAKES ABOUT 12

300g ready-rolled puff pastry 1 red chilli, seeds removed 2 spring onions

Large handful of coriander 300g crabmeat (white and

brown, or just white)

Juice of 1 lemon

2 egg yolks

200ml vegetable oil

1 Preheat the oven to 180°C/ 160°C fan/gas mark 4. Cut

out 12 circles (around 7cm diameter) of puff pastry and place on a greased baking sheet. Place another baking sheet on top to stop the pastry from rising and press down gently. Bake for 15min until crispy and golden. Remove from the tray and leave to cool.

2 Very finely chop the red chilli, spring onions and coriander. Reserve half of the chilli and coriander and combine the remaining mixture with the crabmeat and spring onions. Season with salt and pepper and a squeeze of lemon juice.

3 For the mayonnaise, put the egg yolks in a food processor and whizz on high speed. Very carefully, start to add the vegetable oil, a little at a time, until the egg yolks start to emulsify. If the mixture gets too thick, add a little water. Add a squeeze of lemon juice and salt to taste, then blend together until relatively smooth.

4 To assemble, place a spoon of the crab mixture on top of each of the pastry discs. Dot the mayonnaise over the crab and sprinkle with the remaining chopped chilli and coriander.