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.