Open Face Crab Empanadas Recipe

How to make it

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• Preheat the oven to 375°.
• Line a large rimmed baking sheet with parchment paper.
• On a large, lightly floured work surface, roll out the pastry 1/8 inch thick.
• Using a pizza cutter or sharp knife, cut out two 12-by-3-inch rectangles and brush off any excess flour.
• Transfer the rectangles to the prepared baking sheet.
• From the remaining puff pastry, cut four 12-by-1/4-inch strips and four 3-by-1/4-inch strips.
• Moisten the border of the rectangles with water.
• Lay the long strips on the long edges of each rectangle and the short strips on the short edges of each rectangle; press lightly to seal.
• With a fork, prick the bottom of the pastry shells all over.
• Freeze the pastry shells for 15 minutes.
• Bake the pastry shells for about 30 minutes, until browned and crisp and the borders have risen nicely.
• If the centers start to puff up, gently tamp them down with a fork during baking.
• Meanwhile, in a large skillet, heat the olive oil.
• Add the garlic and cook over moderate heat for 30 seconds.
• Add the onion and cook until softened, about 7 minutes.
• Add the bell peppers, cover and cook, stirring a few times, until the peppers are tender, about 8 minutes.
• Uncover and stir in the pimentón.
• Cook, stirring, for 3 minutes.
• Add the crab and cook, tossing gently, until heated through, about 3 minutes.
• Season with salt.
• Spread the crab filling into the center of each pastry shell.
• With a serrated knife, cut the pastry shells crosswise into 12 slices each.
• Arrange the slices on a platter and serve.
• Make Ahead
• The baked, unfilled pastry shells can be wrapped in aluminum foil and kept at room temperature overnight.
• Reheat the pastry shells in a 350° oven for 3 minutes before filling.