Blend the egg yolks with an immersion blender until slightly thickened. Start slowly streaming the mix of oils, making sure not to overwhelm the yolks. Season with salt, pepper and lemon juice.

Mix with a quarter of the crab and let set in the fridge.

Steam the samphire until tender and let cool.

Preheat the oven to 200C/180 Fan/ Gas Mark 6.

Mix the flour, baking powder and salt together in a bowl.

Put the vegetable fat and water together in a small saucepan and bring to a rapid boil, pour into the flour mixture and mix together quickly to form a soft dough.

As soon as you can handle the dough cut off one quarter and leave to one side.

Divide the remaining mixture into ten pieces and roll each into a ball.

Roll out the balls on a floured surface, and push them into the corners of the tins, ensuring and even layer pastry, trim the edges.

Fill each tin first with small handful of the steamed samphire and then 3 tablespoons of the crab, without mayonnaise, with a thin layer of the chutney above that.

Moisten the top of the pastry with milk and press the lids into place.

Glaze with a beaten egg and bake in your preheated oven for 25-30 minutes.

Carefully remove your pies from the tins, let them cool on a wire rack and serve with a quenelle of Crab mayonnaise and parsley.