 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Kids and grown-ups alike will be hooked on these crab-stuffed pastries with their deliciously fishy shape. The knife-and-fork sandwiches are fun to dip into the cheesy sauce.Mary Balkavich, Tyrone, Pennsylvania Ingredients:
1 can (6 ounces) lump crabmeat, drained or light tuna in water |
1 egg yolk |
1/8 teaspoon onion powder |
1/8 teaspoon garlic powder |
1/8 teaspoon salt |
2 tablespoons shredded cheddar cheese |
pastry: |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 cup shortening |
1/3 cup tomato juice |
1 teaspoon worcestershire sauce |
assembly: |
1 egg white, beaten |
1 slice part-skim mozzarella cheese |
1 pitted ripe olive, chopped |
curly endive and fresh blueberries, optional |
sauce: |
1 can (10-3/4 ounces) condensed cream of celery soup or cream of mushroom soup, undiluted |
1 cup (4 ounces) shredded cheddar cheese |
3/4 cup 2% milk |
1 jar (2 ounces) diced pimientos, drained |
Directions:
1. In a small bowl, combine the crab, egg yolk, onion powder, garlic powder and salt. Stir in cheese; set aside.
2. For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine tomato juice and Worcestershire sauce; stir into dry ingredients just until moistened. Turn onto a lightly floured surface and knead 8-10 times.
3. Divide dough into 22 equal pieces. Pat or roll each piece into a 4-in. circle, 1/4-in. thick.
4. Place eight circles among two greased baking sheets. Place a heaping tablespoonful of filling in the center of each circle.
5. For fins and tails, cut six circles into fourths. Cut lines into each curved side. Place two fins and a tail on each circle on baking sheets, attaching with water. Press onto circles.
6. In the remaining eight circles, cut scale shapes into bodies using the small end of a pastry bag coupler. Brush edges with water and place over filling; press to seal. Brush tops of pastries with egg white.
7. Bake at 400° for 10-15 minutes or until golden brown. For eyes, cut small circles out of mozzarella using the coupler; place on hot pastries with a piece of olive in the center for pupils. Garnish plates with endive and blueberries if desired.
8. In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until cheese is melted. Serve with pastries. Yield: 8 servings (2-1/2 cups sauce).
|
|