Crab & leek pasties

Crab & leek pasties

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 35 mins Plus chilling

More effort

Serves 4
Adding a crabmeat filling to these pasties makes these special enough to serve to friends

Nutrition and extra info

  • Freeze unbaked

Nutrition: per serving

  • kcal684
  • fat45g
  • saturates21g
  • carbs49g
  • sugars3g
  • fibre3g
  • protein23g
  • salt2.39g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g pack puff pastry
  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g leeks, washed and thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • pinch of saffron strands



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 250g crabmeat (white or brown, or a mix of the two)
  • small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g fresh white breadcrumb
  • 1 zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface, then cut round a plate to make four 18cm circles. Put in the fridge for 10 mins.

  2. In the meantime, melt the butter in a frying pan. Cook the leeks for 5 mins until soft. Soak the saffron in 1 tbsp of boiling water for 2 mins. Tip the saffron and soaking liquid into the leeks and cook for 1 min more.

  3. Put the crabmeat in a bowl with the parsley, breadcrumbs, zest and lemon juice and some seasoning. Stir in the leeks then divide the mix between the four pastry circles, laying the filling on one half of the pastry. Brush the edge with egg then fold the pastry over, pressing the edges together. Brush the pasties with egg and bake for 30-35 mins until golden. Leave to cool then serve warm or at room temperature with extra lemon wedges if you like.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

nessia's picture

Nice and quick. Could not taste crab though.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.