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Receta Hot Crab Piroshki
by Global Cookbook

Hot Crab Piroshki
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  Raciónes: 12

Ingredientes

  • 1 x Piecrust mix for 2-crust pie
  • 1/2 c. Lowfat sour cream
  • 1 can (7.5-ounce) crab, liquid removed, flaked and cartilege removed
  • 1/2 c. Lowfat sour cream
  • 1/4 c. Minced green onion
  • 1 x Hard boiled egg, minced fine
  • 1/4 tsp Tabasco
  • 1 dsh Salt

Direcciones

  1. Prepare piecruse mix (sufficient mix for a 2-crust pie) according to package directions, substituting the first 1/2 c. lowfat sour cream for the water called for; set aside. Combine crab, the remaining lowfat sour cream, onion, egg and Tabasco. Divide pastry in half. Roll half to 1/8 inch thickness. With floured 2-1/2 round cutter, cut in circles. Place about 1 tsp. filling on each half circle; moisten edges and fold pastry over filling. Press edges together with a fork. Repeat with remaining pastry and filling.
  2. Freeze if you like. Before serving, place piroshki on baking sheet, brush with a little lowfat milk and bake at 425 degrees for 12-15 min or possibly till golden brown (if frozed, add in a couple of min baking time). Serve warm! Makes about 50.