- 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…
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.