Seafood pasties Recipe

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serves:

18

Skill:

easy

Total Time:

01:00

Prep:

00:30

Cooking:

00:30

Nutrition per portion

RDA
Calories 110 kCal 6%
Fat 6g 9%
  -  Saturates 3g 15%

Want to try something new? Why not try making these easy-to-make bistro-style seafood pasties? Use ready made filo pastry and fill with mussels and cockles for the perfect party food

Ingredients

  • Ready made filo pastry (6 sheets — we used Jus-Rol Frozen Filo Pastry)
  • 90g (3oz) butter
  • 1 tbsp sesame seeds, optional
  • For the filling
  • :
  • 150g (5oz) butternut squash, finely diced
  • 4 spring onions, trimmed and sliced
  • 180g tub of mussels in brine, drained, or a pack of fresh mussels
  • 110g jar of cockles, drained
  • 1 tbsp white wine vinegar or 1 tbsp Thai curry paste
  • 1 tbsp melted butter
  • Salt and freshly ground black pepper
  • 1 tbsp chopped fresh parsley or coriander
  • Large baking sheet, lined with Bakewell paper

Method

  • Mix together all the filling ingredients. Set the oven to Gas Mark 6 or 200°C.

  • Lay out 1 sheet of filo pastry at a time. Brush it with butter, and then cut it into 3 long strips. Put a good tbsp of filling at the base of each strip, then fold it up and over in the pastry in a triangle shape, and keep on folding until you get to the top. Put the pasties on the baking sheet and brush with butter. Sprinkle with sesame seeds, if using.

  • Bake for 30 mins. Serve hot or cold.

More Recipe Ideas

Top Tip

To make these piquant, add vinegar and parsley to the filling, or, for a Thai flavour, add curry paste and coriander. You can add fresh or canned baby clams instead of the cockles.