Matt Tebbutt crab, cheese and vegetable pasty with gribiche sauce recipe on Saturday Kitchen

Matt Tebbutt showcased tasty crab, cheese and vegetable pasties with gribiche sauce on Saturday Kitchen.

the ingredients for the pastry are: 375g strong white flour, plus extra for dusting, 35g unsalted butter, cold and diced, 50g lard, cold and diced and pinch sea salt.

For the crab meat filling: 1 onion, diced and cooked, 1 large potato, peeled, diced and par-boiled, 50g cheddar cheese, 50g gruyère cheese, 100g white crab meat, 100g brown crab meat, 1 tbsp chopped fresh chives, 1 tsp sweet smoked paprika, pinch cayenne pepper, 2 tbsp crème fraîche, 10g unsalted butter, softened, 3 spring onions, chopped, 1 free-range egg plus 1 egg yolk, to glaze, sea salt and freshly ground black pepper.

For the gribiche sauce: 1 tbsp Dijon mustard, 1 tbsp red wine vinegar, 1 tbsp capers, chopped, 1 tbsp chopped fresh parsley, ½ tbsp chopped fresh chervil, 2 hard-boiled free-range eggs, chopped and 2–4 tbsp olive oil.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.

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