Crab pasties

Method

1. Add the saffron to a bowl with 1 tbsp boiling water. Preheat the oven to 200°C/fan180°C/gas 6. Gently heat the oil and butter in a frying pan. Add the shallots and leeks and cook for 4-5 minutes until soft. Tip into a large bowl. Add the lemon zest and juice and set aside to cool. Stir the cooled saffron water into the crème fraîche.
2. Add the crabmeat, breadcrumbs, chives and saffron cream to the large bowl. Season.
3. Roll out the pastry to 3mm thick and cut out 8 x 18cm circles (re-rolling if needed). Divide the mix between them, leaving a 1cm edge brushed with egg. Crimp together each pasty, then brush with the rest of the egg.
4. Bake 4 pasties on a tray lined with baking paper for 20-30 minutes until golden. Serve warm with a green salad and lemon wedges.
5. Open-freeze (see freezing notes, overleaf) the other 4 pasties, then put in a freezer bag. Freeze for up to 3 months. Cook from frozen at 200°C/fan180°C/gas 6 for 40 minutes.