In The Kitchen With Ken Blue Crab Empanadas With Spinach And Artichoke Hearts
Instructions
Preheat oven to 375 degrees
Chop spinach leaves, tarragon, artichoke hearts, garlic cloves, sun dried tomatoes and green onion. Place the mixture in a large bowl and mix well. Add the Parmesan cheese, mozzarella cheese, sour cream, blue crab and the rest of the seasonings. Squeeze one-half of the lemon and one-half of the lime over the mixture. Reserve other halves for egg wash. Mix everything together well.
Unroll the pie crusts. Using a small bowl with a four-inch diameter as a guide, cut out two dozen circles. Using a rolling pin, roll out the dough circles until they are thin. To each round, add about 2 tablespoons of the crab mixture and fold over. Crimp the edges with a fork and poke holes on the top of the empanadas.
For an extra hint of citrus, squeeze the other half of the lemon and lime and beat with the egg. Brush empanadas with egg wash. Cook for 15 to 20 minutes, until the crust is golden brown. Serve hot.
