Spicy Open Faced Crab Empanadas
I made this Spicy Open Faced Crab Empanada as one of 5 or 6 other tapas dishes for a patio party. It is delicious and you can make the pastry and the filling separately the day before you serve. Just...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at inspiredcuisine.ca.
Cooking tools:
- Pastry brush
- Pizza cutter
- Bread knife
- Oven
- Stove
- Freezer
- Baking sheet
- Parchment paper
- Aluminum foil
- Fork
- Chef's knife
- Cutting board
- Skillet
- Spoon
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
Ingredients
- 1 14 oz package frozen puff pastry ( (this package will have 2 sheets))
- 1 whole egg (beaten)
- 2 tbsp olive oil
- 2 cloves grated garlic
- 1 small onion finely chopped
- 1 small red pepper (cut into 1/4" dice)
- 1 small green pepper (cut into 1/4" dice)
- 2 tsp smoked sweet paprika
- 1 tsp Asian chili sauce or Sriracha Sauce
- 1/2 lb lump crab meat
- kosher salt
- freshly ground black pepper
- 3-4 sprigs cilantro for garnish
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