Description
Chef Azevedo comments about this dish, “Puff pastry never fails to bring a smile to our diners’ faces – there’s just something about it that enhances whatever it contains. “
Ingredients
Scale
- 2 10-inch by 15-inch puff pastry sheets
- 1 ½ cups 160 grams Dungeness crab meat (or other delicious crab meat)
- ¼ cup 37 grams or about 1 small small diced bell pepper
- 1 tablespoon 10 grams or about 1 medium finely dice shallot
- 2 tablespoons 15 grams finely diced fennel bulb
- 1 clove garlic (minced)
- ½ cup 73 grams grilled and cut off the cob corn
- ¼ cup 15 grams chopped flat leaf parsley
- 2 teaspoons 9 grams lemon juice (plus extra for brushing pastry dough)
- 2 tablespoons 28 grams vegetable oil
- ½ teaspoon 3 grams rice vinegar
- Pinch of ground cumin (optional)
- Fine sea salt
- Freshly ground white pepper
- 1 large egg (for brushing)
- Mild salsa or tomato sauce (optional)
Instructions
- Combine the crab meat with the bell peppers, shallot, fennel, garlic, corn, parsley, lemon juice, vegetable oil, cumin, and rice vinegar in a bowl.
- Enhance flavor with a generous amount of salt and pepper.
- Place the puff pastry on a lightly floured work surface.
- Cut as desired (see note above) and fill each open parcel with about 3 tablespoons of the crab mixture.
- Brush the pastry edges with lemon juice, fold, and crimp.
- Either store in the freezer or chill in the refrigerator until ready to bake.
- To serve: Heat oven to 400 degrees Fahrenheit (204° C).
- Remove empadas from the refrigerator and brush the tops of each with the egg.
- Bake on a sheet tray in the middle of the oven until nicely browned, about 20 – 25 minutes, rotating the sheet tray halfway through baking.
- Serve with a pool of mild salsa or tomato sauce if desired.
- Category: Entree
- Cuisine: Nova Portuguese