
Crab & leek pasties
- Good Food team
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Serves 4
More effort
Prep: 20 mins
Cook: 35 mins
Plus chilling
A star rating of 2.5 out of 5.2 ratingsRate
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Adding a crabmeat filling to these pasties makes these special enough to serve to friends
Freezable (Freeze unbaked)
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A star rating of 4.6 out of 5.18 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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 breadcrumb
-
1 zest and juice 1 lemon
-
1 egg
beaten
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Nutrition: per serving
- kcal684
- fat45g
- saturates21g
- carbs49g
- sugars3g
- fibre3g
- protein23g
- salt2.39g
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Method
-
step 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.
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step 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.
-
step 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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A star rating of 2.5 out of 5.2 ratings
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