1 small potato
, cut into quarters
50ml single cream
2 spring onions
, plus extra for serving
300g mixed white and brown crabmeat
12 sheets filo pastry
Boil the potato for 15 mins until soft. Meanwhile, place 25g of thebutter and all of the cream in a heavy-based pan and bring to the boil.Slice the spring onions, separating the green and white parts, then addthe white slices to the boiling liquid and cook for 1-2 mins to soften.Pass the cooked potato through a ricer or sieve to a really fine mash,then add to the pan and mix everything together. Set aside to cool.Add the crabmeat and sliced green bits of spring onion to the potatomixture and stir together. Melt the remaining butter. Unwrap the filopastry and cover with a clean, damp tea towel to prevent it drying out.Brush melted butter over one sheet, place another on top and brushagain with butter. Then add a final sheet of filo.
Cut the filo sheets lengthways into 3 long strips. Then cut each strip in half across the middle. Place a teaspoon of the crab onto the bottom right-hand corner of each filo strip. Fold the filo over to make a triangle, then fold again, rolling up the strip. When the mixture is enclosed and you have a neat triangle shape, place on a baking sheet and brush with more butter. Can be made ahead up to this point and frozen for up to 1 month.
Heat oven to 200C/fan 180C/gas 6. Cook the rolls for 15-20 mins until golden and crisp. To serve, pile the parcels up on a plate or bowl, then scatter over with extra sliced spring onion, if you like.