Jersey Royal Potato and Jersey Crab Empanadas

Savory hand pies filled with a delicious mixture of Jersey Royal potatoes, fresh Jersey crab, and local herbs, encased in a flaky pastry.

Prep Time

20 minutes

Total Time

45 minutes

Calories

560 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.65/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Seafood

Mood:

Healthy

Ingredients

Servings

250gPlain Flour(plus extra for dusting)

£0.25

125gJersey Butter(chilled and cubed)

£1.80

0.5tspSalt(fine sea salt)

£0.01

5tbspIce Water(approximately)

500gJersey Royal Potatoes(cooked and diced)

£2.50

200gFresh Jersey Crab Meat(white crab meat)

£10.00

3Spring Onion(finely chopped)

£0.60

2tbspFresh Parsley(chopped)

£0.30

2tbspJersey Milk

£0.05

1tspLemon Juice(freshly squeezed)

£0.10

0.3tspSalt(for filling)

£0.01

0.3tspBlack Pepper(freshly ground)

£0.02

1Egg(beaten, for egg wash)

£0.25

Total Cost

£15.89

£2.65 per serving

Instructions

1.
**Make the pastry:** In a large bowl, combine the flour and salt. Add the chilled, cubed Jersey butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Work quickly to keep the butter cold.
2.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
3.
Form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.
4.
**Prepare the filling:** In a large bowl, gently combine the diced cooked Jersey Royal potatoes, Jersey crab meat, finely chopped spring onion, and chopped fresh parsley.
5.
In a small bowl, whisk together the Jersey milk, lemon juice, salt, and pepper. Add the milk mixture to the potato and crab mixture and gently fold to combine.
6.
**Assemble the empanadas:** Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.
7.
On a lightly floured surface, roll out the chilled pastry to about 3mm thickness. Use a cookie cutter or a bowl (about 10-12 cm diameter) to cut out circles from the pastry.
8.
Place a spoonful of the potato and crab filling in the center of each pastry circle.
9.
Moisten the edges of the pastry with a little water or egg wash. Fold the pastry over to form a half-moon shape, sealing the edges tightly by pressing with a fork.
10.
Brush the empanadas with the beaten egg wash for a golden-brown finish. Make a small slit on top of each empanada to allow steam to escape.
11.
Bake in the preheated oven for 20-25 minutes, or until golden brown and the filling is heated through.
12.
Let cool slightly before serving. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (200g)

560 kcal / 2343 kJ

Carbs

50g

19% of RDA

Fat

30g

43% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For an extra flavorful filling, add a pinch of dried chili flakes or a dash of Worcestershire sauce.

Make sure the Jersey butter is very cold before rubbing it into the flour to create a flaky pastry.

Don't overfill the empanadas, as this can make them difficult to seal and they may burst during baking.

The pastry can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 1 month.

Serve warm or at room temperature. They are delicious on their own or with a side salad.

Cooking Equipment

Oven

Large Pan

Mixing Bowls

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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