Ingredients
250 g crabmeat or surimi
4 lemongrass stalks, white only, fine chopped
4 eggs
½ cup heavy cream
2 spring onions, sliced thinly
SIDS SALT & PEPPER to taste
250 g frozen puff pastry dough - thawed
Directions
In a bowl combine the crab, lemongrass, eggs, cream and spring onions then season with SIDS SALT & PEPPER to taste. Mix and set aside.
Preheat the oven to 175°C. Unfold the sheet of puff pastry and cut 6x 8 cm squares. Prick the squares with a fork at 1 cm intervals. Spray a muffin tin with 5 cm cups with non-stick cooking spray and press a pastry square into each. Line each tartlette with foil, fill with rice or beans to keep pastry from buckling and bake until the sides of the pastry are golden, about 10 minutes. Remove the foil and continue to bake until the bottoms are golden - about 5 minutes more.
Divide the crab mixture among the tartlettes and bake just until the tip of a knife or cake tester inserted in the filling comes out clean, 12-15 minutes. Serve warm or at room temperature.
