Crab & Smoked Haddock Pasty Recipe
These Crab and Smoked Haddock pasties with Leek and Clotted Cream are a great alternative to the traditional beefy pasty. Enjoy a taste of the Cornwall coast.
500g pack puff pastry
50g clotted cream
140g leeks, washed and thinly sliced
250g Hand Picked White Crab Meat (white or brown, or a mix of the two)
100g Cornish Smoked Haddock skinned and diced
small bunch parsley , roughly chopped
50g fresh white breadcrumb
1 zest and juice 1 lemon
1 egg, beaten
Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface, then cut round a plate to make four 18cm circles. Put in the fridge for 10 mins.
In the meantime, heat 1tbsp vegetable oil in a pan. Cook the leeks for 5 mins until soft.
Put the crabmeat, smoked haddock, clotted cream in a bowl with the parsley, breadcrumbs, zest and lemon juice and some seasoning. Stir in the leeks then divide the mix between the four pastry circles, laying the filling on one half of the pastry.
Brush the edge with egg then crimp, pressing the edges together, and fold over in a consatina style. Brush the pasties with egg and bake for 30-35 mins until golden. Leave to cool then serve warm or at room temperature with extra lemon wedges if you like.
W. Harvey & Sons Hand
W. Harvey & Sons Hand
W. Harvey & Sons
|Shop Hand Picked White Crab Meat||Shop Hand Picked Brown Crab Meat||Shop Smoked Haddock|
With thanks to Truro and Penwith College students
These recipes have been created by the level 2 Professional Cookery students from Truro and Penwith College. Usually working in the college’s popular restaurant Senara, the students devised their own dishes using the fresh shellfish and seafood sold by W. Harvey & Sons both online and in its Newlyn shop.
Working together proved to be such a success that W. Harvey & Sons and the college have agreed to form a long-standing partnership to continue to provide the same opportunity for students going forward.
The Hospitality and Catering division of the college offers courses covering Food and Beverage Service and Professional Cookery, from levels one to three, with an additional level three certification in Patisserie and Confectionary. It works closely with the Paul Ainsworth Academy as well as other companies that specialise in the food industry.
Find out more here