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.
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.
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.