Open Face Crab Empanadas

By stancec44

José Andrés says: "I love America! Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think." This recipe is his twist on the traditional Basque txangurro (crab simmered with tomato), crossed with a Galician empanada (a savory pie). "Part of my efforts to build a bridge between America and Spain," he explains.

Ingredients

• All-purpose flour, for dusting
• All-purpose flour, for dusting
• All-purpose flour, for dusting
• 14-ounce 14-ounce package One 14-ounce package frozen all-butter puff pastry, thawed
• 14-ounce 14-ounce package One 14-ounce package frozen all-butter puff pastry, thawed
• 14-ounce 14-ounce package One 14-ounce package frozen all-butter puff pastry, thawed
• 3 3 3 tablespoons extra-virgin olive oil
• 3 3 3 tablespoons extra-virgin olive oil
• 3 3 3 tablespoons extra-virgin olive oil
• 2 2 2 garlic cloves, minced
• 2 2 2 garlic cloves, minced
• 2 2 2 garlic cloves, minced
• 1 1 1 small onion, minced
• 1 1 1 small onion, minced
• 1 1 1 small onion, minced
• 1 1 1/4-inch small red bell pepper, cut into 1/4-inch dice
• 1 1 1/4-inch small red bell pepper, cut into 1/4-inch dice
• 1 1 1/4-inch small red bell pepper, cut into 1/4-inch dice
• 1 1 1/4-inch small green bell pepper, cut into 1/4-inch dice
• 1 1 1/4-inch small green bell pepper, cut into 1/4-inch dice
• 1 1 1/4-inch small green bell pepper, cut into 1/4-inch dice
• 1 1 1 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
• 1 1 1 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
• 1 1 1 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
• 1/2 1/2 1/2 pound lump crabmeat, picked over
• 1/2 1/2 1/2 pound lump crabmeat, picked over
• 1/2 1/2 1/2 pound lump crabmeat, picked over
• Salt
• Salt
• Salt

Details

Servings 12
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. On a large, lightly floured work surface, roll out the pastry 1/8 inch thick. Using a pizza cutter or sharp knife, cut out two 12-by-3-inch rectangles and brush off any excess flour. Transfer the rectangles to the prepared baking sheet. From the remaining puff pastry, cut four 12-by-1/4-inch strips and four 3-by-1/4-inch strips. Moisten the border of the rectangles with water. Lay the long strips on the long edges of each rectangle and the short strips on the short edges of each rectangle; press lightly to seal. With a fork, prick the bottom of the pastry shells all over. Freeze the pastry shells for 15 minutes.

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.