Crab & leek pasties

Adding a crabmeat filling to these pasties makes these special enough to serve to friends

  • Prep:20 mins
    Cook:35 mins
    Plus chilling
  • More effort

Nutrition per serving

  • kcal 684
  • fat 45g
  • saturates 21g
  • carbs 49g
  • sugars 3g
  • fibre 3g
  • protein 23g
  • salt 2.39g


  • 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


  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.

  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.

  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.

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