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Cornish Style Cheesy Crab Puff Pasty

Cornish Style Cheesy Crab Puff Pasty

with Salt & Vinegar Chips and Baby Leaf Salad

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Tags:
Pescatarian
Allergens:
Gluten
•Hvede
•Milk
•Crustaceans
•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet**

(Contains: Gluten, Hvede)

450 grams

Potatoes

1 unit(s)

Leek**

60 grams

Mature Cheddar Cheese**

(Contains: Milk)

100 grams

Orkney Crab Meat**

(Contains: Crustaceans)

50 grams

Cream Cheese**

(Contains: Milk)

10 grams

Vegetable Stock Paste

120 grams

Peas**

1 unit(s)

Apple**

30 milliliter(s)

Cider Vinegar

(Contains: Schwefeldioxide und Sulfite)

50 grams

Baby Leaf Mix**

Nutritional information

Energy (kJ)4784 kJ
Energy (kcal)1143 kcal
Fat57.9 g
of which saturates32 g
Carbohydrate122.9 g
of which sugars22.8 g
Dietary Fibre14.8 g
Protein36.3 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Large Saucepan
•Medium Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature. 

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

2

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.

3

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. 

4

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.

5

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. 

6

Share the crab pasties between your plates.

Serve the salt and vinegar chips and apple and baby leaf salad alongside.

Enjoy!

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