A little snack, these are crab and pork pastry crowns. I normally use these little dishes for Ta Ko, but they make perfect bite sized snacks. See the red chillies in the foreground to get an idea of the size of them.
50 gms Crab Meat
100 gms Pork Mince
Pinch of Salt
Pinch of Pepper
4 Garlic Cloves
1 Teaspoon Ground Pepper
2 Coriander Roots
3 Tablespoon Honey
1 Tablespoon Chopped Chives
1 Tablespoon Chopped Coriander Leaves
1 Teaspoon Sliced Chillies
Shortcrust Pastry (See kratongs)
1. Pound the garlic, ground pepper, and coriander roots together. Mix in the pork mince and crab in a frying pan.
2. Add all the remaining ingredients, and fry to part cook the mixture.
3. Cut the pastry into squares, approx 8x8cms. Insert into the small dishes, and spoon the mixture in.
4. Cook for 10-15 minutes.
5. It's nice to add a drop of honey or sweet plum sauce to the top for the last 5 minutes of cooking to glaze these.