Video:How to Make Crab and Prawn Pastieswith Stephanie Gallagher
Crab and prawn pasties are a delicious twist on a classic British dish. Watch this how-to video from About.com to see instructions for making them at home.See Transcript
Transcript:How to Make Crab and Prawn Pasties
Hi, I'm Stephanie Gallagher for About.com, and today, I'll show you how to make crab and prawn pasties from our British and Irish Food site.
Ingredients for the Crab and Prawn Pasties Pastry Shell
To start, you'll need to make the pastry. The ingredients you'll need are:
- 200g or 7 oz. plain or all-purpose flour
- 10g or 4 oz. butter, cubed
- 2-3 Tbsp. very cold water
Instructions for Making Crab and Prawn Pasties
Place the flour in a food processor. Add the butter cubes. Cover, and pulse until the mixture forms coarse crumbs, like this. Add 2 tablespoons of water, and pulse until the mixture forms a ball of dough. If it's too crumbly, add another tablespoon or two of water. Now wrap the dough in plastic wrap and chill for 15 to 30 minutes.
Filling for Crab and Prawn Pasties
To make the filling, you will need:
- 1 Tbsp. butter
- 1 Tbsp. flour
- 150 ml or 2/3 cup milk plus 1 Tbsp.
- 1 2-inch or 5 cm piece of carrot, grated
- 1 2-inch or 5 cm piece of leek, grated
- 4 generous Tbsp. fresh cooked crab meat
- 4 generous Tbsp. fresh cooked shrimp
- 1 Tbsp. fresh dill, finely chopped
- salt and pepper, to taste
Instructions for Making the Crab and Prawn Pasties Filling
Melt the butter in a medium saucepan. Add the flour, and stir until golden brown. Now add all but the 1 tablespoon of milk, and stir constantly until the mixture thickens. Add the grated carrot and grated leek. Give it a stir. Add the crab meat and shrimp, and stir. Now add the fresh dill, season with salt and pepper, and mix well. Remove from heat and let cool.
Now preheat the oven to 400 degrees F/205 celsius. Add the tablespoon of milk to the filling to loosen it up a bit. Now divide the pastry in half and roll each half into a circle about 7 inches or 18 cm wide. Drape the pastry over the rolling pin, and transfer to a nonstick baking sheet.
Wet the edge of the pastry with water. Place half of the filling on each pastry circle, and fold over. Now crimp the edges to seal. Don't worry if it doesn't look perfect, it will still taste great. Bake 25-30 minutes until golden brown. You can serve these pasties hot or cold.
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