275g prepared crab meat
3 tablespoons chilli oil
1 medium onion, finely chopped
2 cloves garlic, chopped
Â¾ teaspoon paprika
Â½ teaspoon ground cinnamon
Â¼ teaspoon ground nutmeg
1 large tomato, skinned, deseeded and diced
salt & freshly ground black pepper
275g self raising flour
Â½ teaspoon salt
75ml cold pressed rapeseed oil
2 tablespoons white wine
Approx 150ml milk or water
A little milk to glaze
To make the pastry sift the flour into a warm bowl and make a well in the centre. Sprinkle in the salt. Combine the lard, wine and milk (or water) in a small pan and heat until just warm (blood temperature). Pour the warm liquid into the flour, working dry and wet ingredients thoroughly to make a smooth, elastic dough. Cover and place in the fridge for 30 minutes.
Meanwhile pick over the crab meat and remove any shell.
Heat the oil in a frying pan and gently fry the onions, garlic and spices until the onion softens. Add the tomato, stir to soften.
Stir in the crab meat and heat through again.
Season and allow to cool.
Preheat the oven to 190 C/ gas 5
Grease and line a baking tin
Remove the pastry from the fridge and roll out to a thickness of about 5mm and cut into small rounds (using a wine glass).
Spoon a dab of the crab mixture into the centre of each round, wet the edges and fold the pastry over to make a semi-circular patty. Brush with milk, place on baking tin, (allowing room to expand) and bake for 15 â€“ 20 minutes, until crisp and golden