Crab Pasties

Ingredients

Contains: egg, milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• butter
• 1 bunch spring onions, chopped (including the green bits)
• 200g white crabmeat
• 1 tbsp tarragon, chopped
• 1 tbsp parsley, chopped
• ½ lemon, zested
• 300g all-butter shortcrust pastries
• 1 egg, beaten

Also mentioned in the method: pastry

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Melt a knob of butter in a frying pan over medium heat. Add the chopped spring onions, including the green parts, and cook for 3 minutes until softened.

3. Stir in the crabmeat, tarragon, parsley and lemon zest. Cook gently for 2 minutes until the crab is heated through and the filling is steaming hot, then spread it on a plate to cool completely.

4. Roll out the shortcrust pastry on a clean work surface and cut it into large rounds about 6 inches (15 cm) across, using a knife or a bowl as a guide.

5. Spoon the cooled filling onto one half of each round, leaving a border. Fold the pastry over the filling and press the edges firmly together to seal, then crimp them.

6. Place the pasties on the prepared sheet, brush the tops with the beaten egg, and cut a small slit in each one to let steam escape.

7. Bake for 20 to 25 minutes until deep golden brown. Let the pasties rest for 5 minutes before serving.