You’ll Need
For the Filling
350g cooked white and brown crab meat
250g potatoes, cut into 8mm cubes
1 leek, finely sliced
25g butter
2 tbsp creme fraiche
1 tsp English mustard
2 tbsp chopped parsley
1/2 tsp sea salt
1/2 tsp black pepper
For the Parcels
2 x 320g sheets ready-rolled shortcrust pastry
1 egg, beaten
1 tsp poppy seeds
Optional but dangerous
Pickled onions
Mustard mayonnaise
Cold Cornish lager
Method
Boil or microwave the potato cubes for 5 minutes until just tender, then cool.
Air fry the leek and butter in a shallow dish at 180°C for 5 minutes.
Mix the potato, leek, crab, creme fraiche, mustard, parsley, salt and pepper and chill.
Cut eight large circles from the pastry sheets.
Divide the filling between the circles, dampen the edges and fold into half-moons.
Crimp firmly, brush with beaten egg and scatter with poppy seeds.
Preheat your air fryer to 180°C.
Air fry in batches for 13-16 minutes until deep gold and crisp underneath.
Check the filling is piping hot and rest for 4 minutes before serving.