Ingredients
PASTRY
- 250g strong white bread flour
- 125g cold unsalted butter, cubed
- 90ml cold water
- ½ tsp salt
FILLING
- 225g white crab meat
- 1 leek, trimmed and finely sliced
- 50ml double cream
- Small bunch of chives, finely chopped
- Juice of ¼ lemon
- Pinch of saffron
- Salt & black pepper, to taste
TO COOK
- 1 egg, whisked
Method
Preparing the Pastry
Tip: A food processor makes this quick, but you can also use your hands.
- Add the flour and cold butter to a food processor and pulse until the mixture resembles fine breadcrumbs.
- With the blade running, slowly add the cold water until a stretchy, elastic dough forms.
- Wrap the dough and refrigerate for 2–3 hours.
Preparing the Filling
- Place the saffron in a small bowl with 1 tbsp warm water and leave to bloom for 5–10 minutes.
- Heat a splash of olive oil in a frying pan over medium heat. Add the leeks and cook gently for 5 minutes until soft.
- Add the double cream, saffron, and soaking liquid. Cook for another 2–3 minutes and season to taste.
- Remove from heat and allow the mixture to cool completely.
Tip: Spread the leeks on a cold plate to speed up cooling. - Once cooled, mix the leeks with crab meat, chives, and lemon juice. Season and refrigerate until needed.
Making the Pasties
- Divide the chilled pastry into 4 portions. Roll each into a 20cm circle (about 3mm thick).
- Spoon ¼ of the filling onto one half of each circle, leaving a 2cm border.
- Brush the edges with water, fold over, seal, and crimp the edges.
- Chill the pasties for 10 minutes.
Baking
- Preheat the oven to 160°C (Fan).
- Place pasties on a lined baking tray, brush with egg wash, and make a small air hole on top.
- Bake for 40–45 minutes until golden brown.
- Cool for 10 minutes on a wire rack before serving.
✨ Delicious served warm or cold!
