Seafood pasties with leek and saffron

Ever since I spent a few summer holidays in Cornwall (South West coast of England) when I was a little nipper, I have been a fan of the unassuming Cornish pasty. I just love their simplicity, a hearty delicious meal in a tidy package of pastry.I adapted this from Rick Stein’s crab, saffron and leek pasty recipe. As I couldn’t find any large crabs I opted to use some wild king prawns and monk fish to supplement the crab meat. Perfect hot or cold they are ideal picnic food and a perfect lunch time meal with salad.Prep time: 20 minutes

Cooking time 35 minutes

Ingredients – makes 2 very large pasties

Pasty Filling

100g fresh crab meat
200g prawns (med king)
100g fish
1 leek – finely chopped (200g)
30g fresh breadcrumbs
2 tsp hot water
20g butter
¼ tsp saffron
Seasoning

Shortcrust pastry

200g chilled butter
400g plain flour
Pinch of salt
100ml water

Making your own pastry is surprisingly easy, provided you follow 2 simple rules: keep everything super cool and minimise the amount you handle the pastry.

First put the flour, butter and salt in a blender for 25 seconds until you have a fine bread crumb texture.

Pour the dry mix into a chilled mixing bowl, (either pop it into the fridge for 20 minutes or fill it with cold water for 10 minutes, empty and dry the bowl). Make a well in the middle of the mix and pour 2/3rds of the water in. Use your fingers in as a whisk to mix the ingredients in a twisting circular motion. Do this for several turns by which time the ingredients should start to stick together. Now add the remainder of the water and bring the mixture together.

Remove the pastry from the bowl and knead the dough a few times, roll into a ball and return to the bowl. Cover with cling film (glad wrap) and refrigerate for 15-20 minutes to rest.

Still stuck? Watch my how to make pastry video.

An image of blue swimmer crab and wild king prawns

King prawns and blue swimmer crab

Preheat the oven to 200 degrees.

Mix the diced fish, shelled prawns, crab, leeks, breadcrumbs and season with salt and fresh pepper.

Removing the gills (dead mans fingers) from a fresh crab

Remove the gills (dead mans fingers). Should have been a hand model.

Soak saffron in the hot water for a few minutes until the colour releases then add the butterand allow to melt over a very low heat. Add to the rest of the ingredients, stir gently and set aside.Roll the pastry on a floured surface until it is about the thickness of a dollar or pound coin.

Mix the seafood filling

Cut into 9 inch circles (I used a side plate to cut around).Place ½ to 1/3 of the mixture in the middle. Using a pastry brush and a little water wet the edge of half the circle. Bring the sides together and crimp together using your fingers.

Pasty mixture on the pastry before closing

Spoon the mixture onto the pastry circles

Brush the outside with either milk or egg – this will help give it an appetising golden colour once baked.Pop them in the oven for 35-40 minutes until golden. Remove and serve hot or cold.

Seafood Pasty

Tags: Crab, fish, Leeks, Prawns

About the Author

Gareth Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.