Empanadas are very popular in Latino culture. But through the years I’ve noticed that they’re becoming more popular in other cultures too. And no wonder why…they are delicious, quick to make and they can hold many fillings.
In my country, Venezuela, empanadas are typically made of a corn-based dough and fried. They are very tasty, but it is a lot of work! Without mention that every time I made them my house smells like fritanga (fried smell) for 2 days.
With that in mind, I decided to try other ways of making empanadas. It’s my first time using pie dough crusts. I really liked the outcome. And best of all is that did not have to spend all day in the kitchen.
As we are in time of Lent I ventured to fill them with crab … yummy! If you decide to make them, please come back and tell me how you liked them.
Ingredients:2 tablespoons of olive oil 1/2 yellow onion, chopped 1/2 cup of green pepper, finely chopped 1/2 cup of red pepper, finely chopped 2 clove garlic, minced 2 (16 oz) can of crab meat 1/2 teaspoon of ground cumin 1/2 teaspoon of dried oregano leave 2 tablespoon of lime juice Salt and pepper Flour for dusting 2 (9 inches) unbaked pie dough crusts 1 egg, beaten 1 teaspoon of water 2 tablespoons of sesame seeds (optional)
- Heat oil in a large skillet over medium heat. Add onion, peppers and garlic and cook until onion is translucent, about 3-5 minutes. Add crabmeat and stir, breaking up the meat. Add cumin, oregano and lime juice. Season with salt and pepper to taste. Reduce heat to low and cover, cook for 5 more minutes. Remove from heat and set aside.
- Preheat oven to 350°F. Prepare baking sheets with parchment paper.
- On a floured surface unroll pie crusts. Cut out 2, 4-inch circles using the rim of an overturned bowl. Repeat with second pie dough. Collect dough scraps and extend with rolling pin to cut out more circles (2 pie crusts make 8 circles).
- Make the egg wash mixing the beaten egg with water.
- Place an equal amount of the crab filling in the center of each round. Brush the exposed dough with egg wash and fold over to enclose filling. Using a fork, gently press to seal tightly the edges; cut a small slash on the top of each empanada or poke a few holes with a fork. Brush the tops with remaining egg wash. If desired sprinkle with sesame seeds.
- Place empanadas on prepared baking sheet, and brush top with egg wash.
- Bake for 20 – 25 minutes or until golden brown.
- Serve warm with Guasacaca(Avocado Sauce).