Puff pastry Turnovers with Crab2
A puff pastry turnover with crab meat, cream cheese and rice is an airy dough with a delicate filling. A great choice for lunch and an excellent addition to breakfast, lunch or dinner.
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Pastry -
20 mins -
Opilio crab -
Medium -
Russian -
10 servings
Simple and delicious turnover baked in the oven. Fresh or pre-thawed Opilio crab meat and ready-made puff pastry are used for the dish.
Preheat the oven to 180 °C.
Be careful when cutting the crab. There are long white thin plates inside the meat of the phalanges. They have to be removed as they are inedible.
Ingredients
| Puff pastry without yeast | 500 g |
| Opilio crab meat | 200 g |
| Short grain rice | 40 g |
| Cream cheese (Hochland or Cremette) | 15 g |
| Egg (yolk) | 2 pcs. |
| Flour | 80 g |
| Salt and pepper | to taste |
Procedure
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Put the crab in boiling water for 30 seconds. Get it out of the water
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Cut the shell with scissors and take the meat out.
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Cook the rice in a large amount of water, put it on a sieve and cool it.
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Mix rice, crab meat, and cream cheese. Add salt and pepper. Stir well.
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Defrost and roll out the dough into a 2-3 mm sheet.
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Cut into squares, put the filling, grease the edges with beaten egg yolk and form triangular pastries.
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Place on a baking pan on a sheet of baking paper, grease with yolk on top, pierce several times with a fork and bake in a preheated to 190 °С oven for 15 minutes.
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When the pastry is browned, take it out of the oven and serve it on the table. Puff pastry turnovers are ready.
Enjoy your meal!
