Hot crab filo parcels

These triangular parcels of crisp, light filo pastry enclose a spicy-flavoured filling of crab and horseradish. You could also try a filling of crab, ginger, water chestnuts and sweetcorn. They look and taste wonderful and are really easy to make. Prepare them ahead for a party then bake just before serving with a sweet chilli dipping sauce.

Makes 8 parcels

Ingredients

• 2 x 80g White Crab Meat
• 1 tbsp fresh white breadcrumbs
• 2 tsp flat leaf parsley, chopped
• 1 tsp Dijon mustard
• 2 tsp creamed horseradish
• Pinch of cayenne pepper
• Tabasco sauce
• 3 tbsp double cream
• Fine Salt & freshly ground black pepper
• 50g butter
• 4 sheets of filo pastry

Method

1. Preheat the oven to 200C, 180C Fan, Gas Mark 6.
2. Mix together the crabmeat, breadcrumbs, parsley, mustard, horseradish, cayenne, dash of Tabasco and the cream. Season with salt & freshly ground black pepper.
3. Melt the butter and brush over the sheets of filo pastry.
4. Cut each sheet of filo into strips 5cm wide.
5. Place a spoonful of filling at one end of each strip. Form a triangle by folding the right-hand corner to the opposite side, then fold the left-hand corner to the right edge. Continue folding in this way until you have reached the end of the strip of pastry.
6. Brush the pastries with a little melted butter. Place on a greased baking sheet and bake for 10-12 minutes until golden brown.