Crab Leek Pasties Recipes

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.

Steps:

• Put the flour, butter and a good pinch of salt into a food processor, and blitz until the mix resembles breadcrumbs. Combine the yolk with 1½ tbsp very cold water, then add this to the mixture and blitz again until the pastry comes together into a ball (you may need to add a little more water).
• Lightly dust a rolling pin and a large sheet of baking parchment with flour. Roll the pastry out on the parchment, and use it to line a 23cm loose-bottomed tart tin. Chill for 1 hr until firm. Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside.
• For the filling, heat the butter in a heavy-bottomed pan over a medium heat, add the leeks, stir, season and add 2 tbsp water. Cover, reduce the heat to low and cook for 15 mins until the leeks are soft. Uncover, turn up the heat and cook until any liquid has evaporated. Remove from the heat and leave to cool.
• Prick the base of the pastry case all over with a fork, then line with baking parchment and baking beans. Bake on the hot baking sheet for 12 mins, remove the parchment and beans, then bake for 13 mins more. Leave to cool slightly, then spoon the leeks into the pastry case.
• Mix together the double cream, crème fraîche, whole egg and egg yolks. Season well, then gently fold in the crabmeat. Carefully pour the filling over the layer of leeks, then scatter over the cheese.
• Return the tart to the baking sheet in the oven and bake for 35-40 mins, or until the pastry is golden and the filling is just set in the middle (it will continue to cook as it cools). Leave to cool for 15 mins, then remove from the tin and serve.

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.