A traditional pasty recipe will invariably contain meat but a delicious alternative is a Crab and Prawn Pasty. This pasty recipe is light yet very nutritious with such a lovely filling. Buy fresh crab meat when possible, if not, tinned white crab meat is also excellent.
In a hurry? Use a good shop-bought pastry if you don’t have time to make your own.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 2 pasties
8 oz/ 225 g shortcrust pastry
1 tbsp flour + a little extra for dusting.
1 tbsp butter
2/3 cup/150 ml milk +1 tbsp
2″/5 cm chunk of peeled carrot grated
2″/5 cm piece of white leek, shredded
4 generous tbsp fresh white crab meat
4 generous tbsp shrimp
1 tbsp fresh dill, finely chopped
salt and pepper
 Dust a work surface lightly with a little flour and roll out the pastry to 1/8 “/3 mm thick. Cut 2 x 7 “/18 cm circles. Lay the circles on a plate and put into refrigerator to rest for 15 minutes.
 Meanwhile. Put the flour and butter into a saucepan and warm through until melted. Once melted, turn up the heat and stir constantly for about 1 minute then add the milk (reserve the extra tablespoon). Keep stirring until the milk is incorporated and you have a thick, smooth sauce.
 Add the grated carrot and leek and cook for 2 mins. Add the crab meat and prawns, stir. Add the dill, stir again, then check the seasoning, add salt or pepper to taste.
 Remove from the heat and leave to cool.
 Preheat the oven to 400° F/205° C /gas 6.
 Take the pastry circles from the fridge and place onto a greased baking sheet.
 Add the remaining tbsp milk to the sauce and stir to loosen the sauce. If the sauce is still very thick add a little more milk.
 Divide the filling between the two pastry circles. Dampen the edges of the circle with a little water. Draw up the edges of the pastry into a line above the center of the filling. Crimp the top edge ensuring the seal is tight.
 Bake in the preheated oven until the pasties are golden brown – about 25 mins. The sauce may bubble out of the seam a little but don’t worry, it looks quite pretty. Serve hot with steamed green beans and tomato or salad. Or, leave to cool and eat cold.