Crab Leek Pasties Recipes

LEEK, CHEESE & POTATO PASTIES

Steps:

• Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
• Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
• Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.

CRAB PASTIES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Divide pastry into 6 pieces.
• Roll out each piece on a lightly floured surface and then cut into a 19cm/7.5in circle.
• For the filling.
• Soak the saffron in the hot water for 5 minutes.
• Put the white and brown crab meat, leeks, breadcrumbs, salt and pepper into a bowl and stir together until well mixed.
• Crush the saffron a little into the water to release the colour and flavour.
• Stir it into the melted butter, then stir this into the rest of the filling ingredients.
• Divide the mixture between the pastry circles.
• Brush the edge of one half with a little water, and bring both sides together over the top of the filling and pinch together well to seal.
• Crimp the edge with your fingers and transfer to a lightly greased baking sheet.
• Bake for 35 minutes until golden brown.
• Serve hot or cold.