Crab Pasty Recipes

CRAB PASTIES

Steps:

• 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.