Crab and Prawn Pasty

Crab and Prawn Pasty

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


[1] 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.

[2] 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.

[3] 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.

[4] Remove from the heat and leave to cool.

[5] Preheat the oven to 400° F/205° C /gas 6.

[6] Take the pastry circles from the fridge and place onto a greased baking sheet.

[7] 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.

[8] 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.

[9] 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.