Crab & leek pasties

Crab & leek pasties

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Cooking time

Prep: 20 mins Cook: 35 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freeze unbaked
Nutrition info

Nutrition per serving

kcalories
684
protein
23g
carbs
49g
fat
45g
saturates
21g
fibre
3g
sugar
3g
salt
2.39g

Ingredients

  • 500g pack puff pastry
  • 25g butter
  • 140g leeks, washed and thinly sliced
  • pinch of saffron strands
  • 250g crabmeat (white or brown, or a mix of the two)
  • small bunch parsley, roughly chopped
  • 50g fresh white breadcrumbs
  • 1 zest and juice 1 lemon
  • 1 egg, beaten

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Method

  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.

Recipe from Good Food magazine, September 2011

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Comments

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nessia's picture
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Nice and quick. Could not taste crab though.

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