Ingredients
6 oz canned crab meat, drained
2 tbs sour cream
1 tsp dijon
1/2 c diced green onions
salt & pepper to taste
flour
1 box puff pastry
Preparation
Oven 400*
combine crab meat, sour cream, mustard and onions in small bowl. Season with salt & pepper. Set aside.
Lay out one sheet of puff pastry on lightly floured surface. Using a 3" round cutter, cut pastry. One box will make 18-24.
Fill each piece with 1 tsp of crab mixture, then fold each piece in half. Use the back of the fork to seal the edges.
Line a baking sheet with foil and spray with cooking spray. Place empanadas 2" apart and bake for 12 minutes or until golden brown.
