Cornish Style Cheesy Crab Puff Pasty

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Meanwhile, grate the cheese.

Stir the crab, vegetable stock paste and peas into the leeks. Simmer and stir until piping hot and combined, 1-2 mins.

Remove from the heat and stir in the Cheddar and cream cheese until well combined. Season with salt and pepper.

Cut the puff pastry in half into equal-sized rectangles (1 rectangle per person). Spoon the crab mixture onto one half of each rectangle, leaving a 1cm border at the sides.

Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides. 

Carefully transfer the pasties to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 15-20 mins.

While the pasties bake, quarter, core and slice the apple (no need to peel).

In a medium bowl, combine the sugar and oil for the dressing (see pantry for amount) with half the cider vinegar. Season with salt and pepper and set aside for now.

Just before everything's ready, add the apple and baby leaf salad to the dressing and toss together.

When the chips are ready, sprinkle over the remaining cider vinegar and toss.