Crab Pasty

Melt a knob of butter in a pan and soften the chopped leek followed by the tarragon, parsley and lemon juice.

Add the crab and stir through the mixture before removing from the heat.

Roll out the pastry to about a 20p's thickness and cut two circles, make them large enough to cover half the crab mixture.

Divide the mix between the two circles and brush the edges with the some beaten egg. Fold the pastry over and crimp.

Bake for 20 minutes at 200 degrees or until golden