Ingredients
6 oz crabmeat
2 Tbsp sour cream
1 tsp dijon
1/2 C diced green onions
salt and pepper
1 box puff pastry
cooking spray
Preparation
Preheat oven to 400 Combine crabmeat, sour cream, mustard, and onions in a medium size bowl and season with salkt and pepper. Set aside. Lightly dust a clean surface with flour and lay one sheet of puff pastry on top. Store the rest in the fridge until you are ready to use it. Use a 3" round cookie cutter to cut out pieces of pastry. Fill each piece with 1 tsp of crab mixture, then fold each piece in half. Use a fork to seal the edges. Line a baking sheet with aluminum foil and spray with cooking spray. Place empanadas about 2" apart. Bake until golden for 12 minutes.
