Crab and Leek Pasties recipe

Preparation Time: 40 minutes | Cooking Time: 30 minutes

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


  1. 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.

  2. 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.

  3. 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.

If you don't like crabmeat, make these pasties with a bit of cooked chicken breast or pork. Recipe makes 4 pasties.

Recipe Details:

  • Author: Laura Young.
  • Published:

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