Jersey Royal Potato and Jersey Crab Empanadas

**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.

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.

**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.

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.

**Assemble the empanadas:** Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.

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.

Place a spoonful of the potato and crab filling in the center of each pastry circle.

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.

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.

Bake in the preheated oven for 20-25 minutes, or until golden brown and the filling is heated through.

Let cool slightly before serving. Enjoy!