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Traditional Cornish Crab Pasties
Ingredients: (makes four)
250g/80z self-raising flour
250g/8oz butter
250g/8oz fresh white crab meat
4 generous dessert-spoons of clotted cream
1 leek
1 dessert-spoon honey
1 large egg
a little milk
a pinch of grated nutmeg
salt and pepper
heat oven to approx 400/gas 6
rub 6oz of the butter into the flour, add a pinch of salt. Beat egg and mix into the butter and flour. Add enough water to make the mixture into a firm ball. Divide into four equal pieces, roll out thinly. Dampen the edge of each round piece of pastry with a little milk.
Melt the remaining butter in a frying pan, thinly slice the leek and put into the melted butter. Stir in the honey and turn the heat down very low. Allow the leek to soften, and turn light golden brown. Divide the cooked leek equally between the four pastry rounds. Divide the white crab meat equally between the four rounds and place on top of the leek. Put one dessert spoon of clotted cream on top of the leek/crab in each pastry round, top with pepper, a very little salt, and a small grating of nutmeg. Pull the edges of each pastry round together at one side and crimp together to form 'pasty' shape - it should be completely sealed. Brush with milk and place in oven until the pastry is golden brown. Serve immediately with strong green salad such as rocket, water-cress etc.
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Language pair: English; All
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