Crab & Leek Pasties

Ingredients

Contains: egg, milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. Melt the butter in a frying pan over medium heat, add the sliced leeks and cook for 5 minutes until soft.

3. Add the saffron strands and a splash of water to the leeks, cook 1 minute more, then take off the heat and let cool slightly.

4. In a bowl, mix the leeks with the crabmeat, chopped parsley, breadcrumbs, lemon zest and lemon juice.

5. Roll the puff pastry to about 3mm (1/8 inch) thick and cut it into 4 large rounds, about 20cm (8 inches) across.

6. Spoon the filling onto one half of each round, leaving a border. Brush the border with some of the beaten egg, fold the pastry over and crimp the edges to seal.

7. Place the pasties on the lined sheet and brush the tops with the remaining beaten egg.

8. Bake for 25 to 30 minutes until deep golden and crisp, then cool for 10 minutes before serving.