Best 2 Crab Leek Pasties Recipes
Indulge in a delectable journey with our savory Crab Leek Pasties, a harmonious blend of succulent crab, aromatic leeks, and a flaky, golden crust. These pasties, also known as Cornish pasties, are a traditional British dish that has captivated taste buds for centuries. Hailing from the rugged shores of Cornwall, these handheld pies are filled with a generous helping of crab and leek filling, encased in a tender pastry that shatters with every bite. Our collection of recipes takes you on a culinary adventure, offering variations that cater to diverse preferences and dietary restrictions. From the classic Crab Leek Pasties, bursting with the briny sweetness of crab and the earthy notes of leeks, to the Vegetarian Leek and Cheese Pasties, a delightful meatless option packed with flavorful leeks and creamy cheese, there's a pasty for every palate. Dive into the rich history and culinary heritage of Cornwall as you embark on this delectable journey with our Crab Leek Pasties.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB PASTIES
This has been posted for the Virtual Culinary Cruise of the British Isles and Northern Ireland. The Isle of Wight is famous for Crab Pasties, and this is Rick Stein's version.
Provided by Patchwork Dragon
Categories Crab
Time 1h10m
Yield 6 pasties, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 946.3, Fat 61.6, SaturatedFat 16.7, Cholesterol 45.1, Sodium 1522.4, Carbohydrate 73, Fiber 2.9, Sugar 2.6, Protein 25.1
LEEK, CHEESE & POTATO PASTIES
Mini veggie pastry parcels with oozing cheese make a great value and comforting homemade snack
Provided by Good Food team
Categories Lunch, Main course
Time 1h25m
Yield Makes 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 541 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium
Tips:
- Use fresh crab meat. Fresh crab meat has a delicate flavor that is perfect for pasties. If you can't find fresh crab meat, you can use canned or frozen crab meat, but be sure to thaw it completely before using.
- Don't overcook the leeks. Leeks can become tough and bitter if they are overcooked. Cook them just until they are softened, about 5-7 minutes.
- Use a good quality pastry. The pastry is one of the most important parts of a pasty, so be sure to use a good quality pastry that is flaky and tender. You can use a store-bought pastry or make your own.
- Crimp the edges of the pasties well. This will help to keep the filling inside the pasties and prevent them from leaking.
- Bake the pasties until they are golden brown. This will take about 20-25 minutes.
Conclusion:
Crab leek pasties are a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. They are also a great way to use up leftover crab meat. With a flaky pastry, creamy filling, and savory flavors, these pasties are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting dish to try, give crab leek pasties a try. You won't be disappointed!
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