Crabivieat and Vegetable Empanadas

MAKES ABOUT 15 PIECES

2 Tbsp. olive oil

1 small onion, finely chopped

1 garlic clove, minced

1 carrot, finely chopped

1 cup fresh or canned crabmeat

1 Tbsp. drained capers l/2 tsp. ground cumin l/2 tsp. pepper

l/4 tsp. hot pepper sauce or to taste

1package refrigerated, ready-to-use pie crusts

7 cups peanut or vegetable oil

1.In a large skillet, heat oil over medium high heat. Add onion, garlic and carrot; cook and stir until vegetables are soft but not browned.

2.Stir in crabmeat, capers, cumin, pepper and hot pepper sauce. Cook and stir 1 minute, then remove from heat and set aside.

3.On a clean, lightly floured surface, unfold one pie crust and roll out to an 11-inch circle. Using a floured 4-inch round cookie cutter, cut circles from pie crust. Save scraps to re-roll.

4.Spoon about 1 tablespoon of the crabmeat filling onto one side of each circle of dough. Fold other half of dough over filling. Moisten edge of round with water; seal by pressing down edges with tines of a fork. Repeat procedure with remaining pie crust and filling.

5.Pour oil into deep fryer. Set fryer temperature to 375”F/190”C.

6.Line a 1.5 x 10 x l-inch baking pan with a double thickness of paper towels. Place pan near fryer.

7.With basket in highest position, place a few empanadas into basket; close lid and lower filled basket into oil. Fry 3 - 4 minutes until golden brown. Remove and place in paper-towel lined baking pan to drain. Keep warm.

8.Return oil to temperature before repeating process with remaining empanadas.