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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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The Isle of Wight is famous for Crab Pasties, and this is Rick Stein's version. Ingredients:
900 g chilled fresh puff pastry |
1/2 teaspoon saffron strand |
2 teaspoons hot water |
350 g white crab meat |
75 g brown crabmeat |
225 g leeks, thinly sliced |
50 fresh white breadcrumbs |
1 teaspoon salt |
pepper (10 turns of the pepper mill) |
25 g butter, melted |
Directions:
1. Preheat the oven to 200C/400F/Gas 6.
2. Divide pastry into 6 pieces.
3. Roll out each piece on a lightly floured surface and then cut into a 19cm/7.5in circle.
4. For the filling.
5. Soak the saffron in the hot water for 5 minutes.
6. Put the white and brown crab meat, leeks, breadcrumbs, salt and pepper into a bowl and stir together until well mixed.
7. Crush the saffron a little into the water to release the colour and flavour.
8. Stir it into the melted butter, then stir this into the rest of the filling ingredients.
9. Divide the mixture between the pastry circles.
10. 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.
11. Crimp the edge with your fingers and transfer to a lightly greased baking sheet.
12. Bake for 35 minutes until golden brown.
13. Serve hot or cold.
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