Ingredients
Pastry:
1/4 Tsp Salt
6 Tbsp Water, warm
1 1/2 Cup Flour, plus more for dusting
3 Tbsp Lard, or unsalted butter, diced
Crab Filling:
1 Ea 14oz Can, diced tomatoes
2 Tsp Vegetable Oil
1 Ea Onion, finely diced
1 Ea Garlic Clove, minced
1/2 Tsp Salt
1/4 Tsp Black Pepper
1 Tsp Chinese Five Spice
2 Tbsp Raisins
2 Tsp Apple Cider Vinigar
2 Tbsp Slivered Almonds, toasted
16 Oz Heron Point Crab Meat
Pico de Gallo:
2 Ea Tomatoes, diced
1/4 Cup Onion, diced
1 Ea Garlic Clove, minced
1/2 Ea Lime, zest & juiced
2 Tbsp Cilantro, diced
Pinch Salt
1 Tbsp Olive Oil
Fry:
4 Cups Canola Oil
Instructions
Pastry:
1. Dissolve the salt in the warm water
2. In a medium sized mixing bowl combine the flour and lard, using a fork mix until it becomes a fine crumb
3. Add the salted water and knead until it’s a medium stiff dough, about 3 minutes
4. Cut the dough into 3 pieces, cover with plastic wrap, and refrigerate for 20 minutes
Crab Filling:
1. Puree the tomatoes in a food processor
2. In a medium sauté pan, warm oil on medium heat
3. Add the onions and cook until soft, about 5 minutes
4. Add garlic and cook an additional 2 minutes
5. Add puréed tomatoes, salt, pepper, 5 spice, raisins and vinegar, simmer until thickened, about 30 minutes
6. Chill mix in refrigerator, and once cooled add the slivered almonds and crabmeat
For the Pico de Gallo:
1. Combine all ingredients, chill in refrigerator to marinate at least 20 minutes shape & fry Empanadas
2. Heat canola oil in medium sauce pot to 350°F
3. On a floured surface, roll out dough into 5” circles. Fill dough with 3Tb of crab filling each
4. Brush outer edge with small amount of water and fold into a half moon, pressing out all excess air
5. Working from one side to the other, pinch and twist dough to rope edge closed or alternatively, press edges with a fork to seal
6. Fry empanadas until golden brown, about 5 minutes
7. Remove with slotted spoon and drain on paper towels before serving
