Party Time Crab Empanadas

PREP INSTRUCTIONS

1. Place the flour and salt in a food processor fitted with a metal blade; pulse to combine. Add butter and pulse until mixture resembles coarse oatmeal. With the machine running, slowly add the water, blending until the dough is moistened and starts to clump. Transfer the dough to a clean surface and knead 2 to 3 times to form a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, blend the cream cheese with the crab, chili pepper, garlic, onion, coriander, cumin, oregano and pepper until well combined.
3. Preheat the oven to 400°F (200°C) . Roll out dough on a well-floured surface until very thin. Use a cutter or the rim of a drinking glass to cut out 4-inch (10 cm) rounds. Place an equal amount of the crab filling in the centre of each round. Brush the exposed dough with egg and fold over to enclose filling. Crimp the seam decoratively to seal tightly; cut a small slash on the top of each empanada. Brush the tops with remaining egg.
4. Place empanadas on a parchment paper-lined baking sheet. Bake for 25 to 30 minutes or until golden brown. Serve warm. Makes about 20 pastries.

Tips:

1. Omit coriander and substitute chopped fresh parsley if preferred.
2. Freeze the unbaked empanadas on a baking sheet until firm. Transfer to a ziptop bag. Bake from frozen for 20 minutes or until golden.
3. This recipe also works when you substitute chunk crab meat with 2 cans of Clover Leaf Crabmeat 15% Legmeat. Chop the leg meat before blending in preparation step #2.