CRAB EMPANADAS
Empanadas trace their origins to Galicia, Spain and Portugal. They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food.In turn, it is believed that empanadas and the similar calzones are both derived from the Arabic meat-filled pies, samosa.
An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits.
This is a super easy recipe that is just great as a first coarse, part of a cocktail menu or as a main dish with a frech crisp green salad.
6 oz. fresh or canned crab meat, drained
2 T sour cream
1 tsp Dijon Mustard
1/2 cup sliced green onions
S&P, to taste
Flour
1 box puff pastry
cooking spray
Preheat oven to 400. Combine crab meat, sour cream, mustard and onions in a medium sized bowl and season with S&P. Set aside. Lightly dust clean surface with flour and lay one sheet of puff pastry on top. Store the rest in the fridge until you are ready to use.Use a 3" round cookie cutter (or an upside down mug) to cut out pieces of pastry. One box will make 18-24. Fill each piece with 1 tsp crab mixture, then fold each piece in half. Use the back of a fork to seal the edges. Line baking sheet with foil and spray surface with cooking spray. Place empanadas approx 2 inches part. Bake for 12 minutes until golden brown
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