Crab Pasties

Ingredients

• 900 g chilled fresh puff pastry
• 1/2 teaspoon saffron strand
• 2 teaspoons hot water
• 350 g white crab meat
• 75 g brown crabmeat
• 225 g leeks, thinly sliced
• 50 fresh white breadcrumbs
• 1 teaspoon salt
• pepper (10 turns of the pepper mill)
• 25 g butter, melted

Directions

1. 1

   Preheat the oven to 200C/400F/Gas 6.

2. 2

   Divide pastry into 6 pieces.

3. 3

   Roll out each piece on a lightly floured surface and then cut into a 19cm/7.5in circle.

4. 4

   For the filling.

5. 5

   Soak the saffron in the hot water for 5 minutes.

6. 6

   Put the white and brown crab meat, leeks, breadcrumbs, salt and pepper into a bowl and stir together until well mixed.

7. 7

   Crush the saffron a little into the water to release the colour and flavour.

8. 8

   Stir it into the melted butter, then stir this into the rest of the filling ingredients.

9. 9

   Divide the mixture between the pastry circles.

10. 10

    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.

11. 11

    Crimp the edge with your fingers and transfer to a lightly greased baking sheet.

12. 12

    Bake for 35 minutes until golden brown.

13. 13

    Serve hot or cold.