Seafood pasties recipe

Click to rate
(5 ratings)
Sending your rating
serves: 18
Skill: easy
Prep: 30 min
Cooking: 30 min

Nutrition per portion

RDA
Calories 110 kCal 6%
Fat 6g 9%
  -  Saturates 3g 15%
  • We earn a commission for products purchased through some links in this article.
  • 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.

    Top tip for making Seafood pasties

    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.

    Click to rate
    (5 ratings)
    Sending your rating