Makes 12
INGREDIENTS
1 egg
6 tbsp water
1 can Gold Label Pan Royal Blue Swimming Crab Meat Lump*
1 pack Prima Taste Premium Black Pepper Sauce
1 pack (3 sheets) Pampas Butter Puff Pastry*, thawed for 1min
75g unsalted butter, melted
*Available from Fairprice Finest in Singapore.
DIRECTIONS
1 Mix the egg with 1 tbsp water to make an egg wash. Set aside.
2 Mix the crabmeat with the black pepper sauce and 5 tbsp water.
3 On a chopping board lined with baking paper, cut each puff pastry sheet into four squares.
4 Place 2 heaped tbsp of crabmeat in the middle of each square.
5 Brush the edges of each square with butter. Fold into half, lightly pressing the edges together. Place the puffs on a lined baking tray.
6 Brush the top of each puff with egg wash. Bake in a preheated oven at 175 deg C for 30min until golden-brown.
Tip: Puff pastry gets soft and sticky quickly, so fold the puffs and transfer them to the baking tray as fast as you can. Work with one sheet at a time, and keep extra sheets frozen until you’re ready to use them.
This article was originally published in Simply Her April 2014.