Sweet crab meat and leeks are brightened up with a touch of lemon and a sprinkling of parsley in these delicious puff pastry pasties.
- 500g puff pastry
- 250g crabmeat (mix of brown and white)
- 150g leeks, trimmed, washed, thinly sliced
- 25g butter
- Pinch saffron threads
- 50g fresh white breadcrumbs
- Small handful freshly chopped parsley
- Juice and zest of 1 fresh lemon
- Good pinch each salt and black pepper
- 1 egg
Roll out the pastry on a lightly floured surface, then cut into 4 x 18cm circles. Pop onto a greaseproof lined baking tray and then into the fridge for 10 minutes whilst you prepare the filling.
Melt butter in a large frying pan, then add the leeks. Fry gently for around 7-8 minutes. Soak the saffron in 1 tbsp. boiling water for around 2 minutes, then add to the leeks along with the water. Fry for 1 more minute.
Stir together the crab, breadcrumbs, parsley, lemon juice and zest, salt, pepper and leek mixture. Spoon 1/4 of the mix onto half of each pastry circle, brush the edges with egg, then fold to enclose, press and pinch to seal then crimp. Put on a baking tray, brush with the rest of the egg and bake for 25-30 minutes at 180C or until golden and risen.