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CRABIVIEAT
AND VEGETABLE EMPANADAS
MAKES ABOUT 15 PIECES
2 Tbsp. olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 carrot, finely chopped
1 cup fresh or canned crabmeat
1 Tbsp. drained capers
l/2 tsp. ground cumin
l/2 tsp. pepper
l/4 tsp. hot pepper sauce or to taste
1 package refrigerated, ready-to-use pie crusts
7 cups peanut or vegetable oil
1. In a large skillet, heat oil over medium high heat. Add onion, garlic
and carrot; cook and stir until vegetables are soft but not browned.
2. Stir in crabmeat, capers, cumin, pepper and hot pepper sauce.
Cook and stir
1
minute, then remove from heat and set aside.
3. On a clean, lightly floured surface, unfold one pie crust and
roll out to an 11-inch circle. Using a floured 4-inch round
cookie cutter, cut circles from pie crust. Save scraps to re-roll.
4. Spoon about 1 tablespoon of the crabmeat filling onto one side
of each circle of dough. Fold other half of dough over filling.
Moisten edge of round with water; seal by pressing down edges
with tines of a fork. Repeat procedure with remaining pie crust
and filling.
5. Pour oil into deep fryer. Set fryer temperature to 375”F/190”C.
6. Line a 1.5 x 10 x l-inch baking pan with a double thickness
of paper towels. Place pan near fryer.
7. With basket in highest position, place a few empanadas into
basket; close lid and lower filled basket into oil. Fry 3
-
4 minutes
until golden brown. Remove and place in paper-towel lined
baking pan to drain. Keep warm.
8. Return oil to temperature before repeating process with
remaining empanadas.