• David Hall

Crab, Swede and Leek Pasties

Writing about crabs comes quite naturally to me as I love them. I can eat them in large quantities and experiment with them in recipes without ever getting bored. I have said this before, but my final meal on this earth would be a plain boiled crab with a little mustard mayonnaise and decent bread. I would die a happy man!

For these little pasties, the crab meat has been slightly devilled with English mustard and Worcester Sauce, and it pairs brilliantly with small cubes of sweet swede and leeks. They fill the house with mouth watering aromas and it is difficult to not eat the whole tray when they have been removed from the oven. I hope you enjoy them as much as I do.

Crab, Swede and Leek Pasties

1 leek, halved and sliced

1 tbsp olive or rapeseed oil

25g butter

1 small swede, peeled and diced into small cubes

1 tbsp Cider vinegar

Half tsp Cayenne Pepper

1 tbsp Worcester sauce

1 tsp English Mustard

300g crabmeat, brown and white

Salt and pepper

1 pack of ready rolled puff pastry

A beaten egg or a little milk for glazing

1 – Pre-heat the oven to 200C/GM6.

2 – In a non-stick pan, heat up the oil and butter then add the leeks. Cook gently for 5 minutes until softened but not coloured.

3 – Add the cubed swede and heat through for a further minute.

4 – Stir in the crab meat, vinegar, cayenne pepper, Worcester sauce and English mustard along with a good grinding of black pepper and a pinch of salt. Taste for seasoning.

5 – On a floured surface, roll out the puff pastry. Cut out discs approximately 5 inches in diameter. Place tablespoons of the crab mixture into the centre of the pastry.

6 – Dampen the edges of the pastry with milk then fold over and press the edges together. Crimp with a fork.

7 – Brush with egg or milk then bake on the middle shelf for 20-25 minutes until golden brown. Delicious hot or cold.


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