hello and welcome to fish methought TV my name is Paul and I'm here today with our head chef Adam and today we're going to show you something absolutely craptastic what are we going to be cooking at him well what we've been asked quite a lot for a seafood pasty so I'm gonna do one today I've been inspired by Rick Stein one of my food heroes and we're going to do a take on a pasty that's very similar to one it's done using our crab our very own fish before crab and we're going to do a beautiful seafood pasty fantastic and what ingredients do you need if you're going to make one of these at home well let's get the board at the show there's only a few ingredients here so it's very easy to make I'm gonna be using puff pastry and I'll come back to that in a moment and we've got here some leeks some saffron some breadcrumbs some brown meat some white meat the egg juice for glazing a little seasoning and a touch of butter so going to be using a combination of white and brown crab leads the brailers in there just a small amount to give us some great flavor and the white is going to give us that beautiful filling inside there and match really well with them for the links and a touch of a saffron flavor fantastic so few interesting facts about crabmeat so this is this is actually as Adam said this is crab meat that we've sourced from a boat that we work with guy called Ian Jepsen from New Kids both of the three J's we've worked with him for a long time but we sauce his crab everyday bring it back to our unit and cook the crabs and pick it up and pick it so you can see often see you may sometimes see machine kind of extracting crabmeat it's a really different thing this is hand-picked you can see the texture of it it maintains all the lovely texture and sinew it's beautiful and it's not being machine extracted and interestingly for every kilo of white crabmeat they're actually need ten kilos of crab so you know when people look at crabmeat think gosh that's quite expensive it actually takes a huge amount of effort and crab to to pick that meat out the other thing about it and you know pasties are not kind of usually put down and put alongside health foods but actually this is one of the healthiest pastas you can have both white and brown crab meat are actually full of omega-3 good oils and really good for you so actually all of this is really good for you and what about the pastry you've got a particular to other pastries yeah what I'm going to use a puff pastry and the reason I'm using a is because it's a lighter option than a normal pasty pastry pasty pastries are normally got a good percentage of lard and large in there you know and they're quite heavy base they're great for me style pasties because this is a lighter fresher type capacity we're going to use a puff so it has that lighter feel about it this can be shop bought even like this in sheets or you can just buy it from frozen and roll it out and quite often there's no butter in in these particular site styles one so very good for you so this is how these pasty I would say is probably the healthiest when you definitely get okay so Adam over to you let's cook a Cornish craptastic so here we are the proper job I think or move to a Cornwall and I bought your Cornish without the capacity well I got to be honest it's it's not it's not like the ones my gran used to make but it is amazing and I can't wait to taste it you know I don't think but I think they had much many crab pastures enviable back in the day but I'm sure she would have loved this so well you have a taste let's do it love the pastry and the leeks absolutely delicious another way of saffron cumin fruit that's what it is it's disciple proper Cornish ingredient now Adam thank you very much excuse me Oh crumb going everywhere if you if you like this recipe please look at this other recipes here including one with me famously crimping a pasty for the first time in my life quite an oozing video for most people I'm sure there's no too bad too bad actually although he marked me firing up ten which is completely unreasonable always room for improvement but anyway also if you have any comments please leave the comments below and do let us know what you think and what you might like us to cook on future fish Resort TV productions and of course if you love what we're doing please subscribe the more subscribers we get the happier we are and glad you enjoyed the video thank you very much indeed for watching and we'll see you next time