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1 hour 15 mins – Serves 12 people

This recipe is his twist on the traditional Basque Txangurro (crab simmered with tomato), crossed with a Galician Empanada (a savory pie)

¡Buen Provecho!

  • 600g crabmeat (the crabmeat sticks work very well too)
  • All-purpose flour, for dusting
  • 300g package frozen all-butter puff pastry, thawed
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 small onion, minced
  • 1 small red bell pepper, cut into small dices
  • 1 small green bell pepper, cut into small dices
  • 1 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
  • Salt
  1. Preheat the oven to 200ºC. Line a large rimmed baking sheet with parchment paper.
  2. On a large, lightly floured work surface, roll out the pastry 3 to 4 mm thick.
    Using a pizza cutter or sharp knife, cut out two 30-by-10cm rectangles and brush off any excess flour (1).
    Transfer the rectangles to the prepared baking sheet.
    From the remaining puff pastry, cut four 30-by-5cm strips (2) and four 10-by-1cm strips (3).
    Moisten the border of the rectangles with water.
    Lay the long strips (2) on the long edges of each rectangle (1) and the short strips (3) on the short edges of each rectangle (1).
    Press lightly to seal. With a fork, prick the bottom of the pastry shells all over.
    Freeze the pastry shells for 15 minutes.
  3. 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.
  4. 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.
  5. 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.

You could make ahead until direction 3: The baked, unfilled pastry shells can be wrapped in aluminum foil and kept at room temperature overnight. Reheat the pastry shells in a 200°C oven for 3 minutes before filling.