Spicy crab in filo pastry

12 filo pastry sheets
400g/14oz crab meat
35ml/1fl oz cooking oil
Teaspoon each garlic, chopped ginger root, and chopped green coriander
75g/2 ¹/2oz finely chopped onion
¹/2 teaspoon chopped green chillies
40g/1 ¹/2oz tomatoes, chopped
Pinch each turmeric powder, chilli powder and cumin seeds
Salt to taste
25g/1oz butter
Juice of one lemon

Heat oil. Add cumin, let crackle. Add garlic and sweat. Add onions, sauté till golden. Add dry spices, sauté. Add tomatoes and cook until soft. Add crab meat and sauté, do not let it dry out. Finish with coriander and lemon juice and allow to cool.

Take the filo sheets and apply melted butter, layering one sheet on top of another, making three layers. Cut the sheets in three pieces lengthwise. Put the mix on one end and fold to make triangles. Arrange on baking tray and bake at 190C/375F/Gas 5 for 10 minutes. Serve hot with a chutney.