Chavrie Crab Empanadas

READY IN: 18mins
SERVES: 30-40




  • Filling: In a sauté pan on medium, heat olive oil and sauté onion, garlic, jalapeño, and red pepper. Set aside to chill.
  • In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
  • Mix sautéed vegetables with the crabmeat mixture and place in the refrigerator.
  • Lay thawed pie dough on a lightly floured flat surface cut 3 inch circle.
  • To assemble, spoon about 1/2 to 3/4 tablespoons of the filling in the center of each empanada dough rounds.
  • Fold over to form a half-moon pie shape and crimp the edges to seal.
  • Place finished empanadas in the refrigerator on sheet tray. Fry in 3 inches of vegetable oil until golden brown or for a healthier version, bake in the oven.