Crab Pasties

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READY IN: 1hr 10mins
SERVES: 6
YIELD: 6 pasties
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200C/400F/Gas 6.
  • Divide pastry into 6 pieces.
  • Roll out each piece on a lightly floured surface and then cut into a 19cm/7.5in circle.
  • For the filling.
  • Soak the saffron in the hot water for 5 minutes.
  • Put the white and brown crab meat, leeks, breadcrumbs, salt and pepper into a bowl and stir together until well mixed.
  • Crush the saffron a little into the water to release the colour and flavour.
  • Stir it into the melted butter, then stir this into the rest of the filling ingredients.
  • Divide the mixture between the pastry circles.
  • Brush the edge of one half with a little water, and bring both sides together over the top of the filling and pinch together well to seal.
  • Crimp the edge with your fingers and transfer to a lightly greased baking sheet.
  • Bake for 35 minutes until golden brown.
  • Serve hot or cold.
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