Crab Filling Empanada

To make the dough, place the flour in a bowl and add the melted butter and oil

Mix well

In another bowl, dissolve the salt in water and mix with the oils (reserve a little for brushing the empanadas)

Add the milk to the mixture until you get a smooth dough

Let it rest for 1 hour

Roll out the dough as thin as possible and cut into 2 cm squares larger than the empanada molds

As this dough is brittle, if you have trouble, roll it out by hand

Place the dough in the molds

Fill the empanadas to 3/4 capacity with the crab filling

Cover with another layer of dough and seal well

Baste with the reserved egg yolk and bake in a moderate oven for about 25 minutes

To make the filling: wash the crab thoroughly and cook it in a covered pan with 1 cup cold water until the water boils

Reduce heat and simmer for an additional 5 minutes

Drain and reserve the liquid, which should be about 1/2 cup full

Wash, clean, and chop the crab into small pieces

Dissolve the flour in a little milk, then add the remaining milk slowly

Add the reserved crab liquid

Heat over low heat, stirring constantly

Beat the eggs and gradually add them to the hot mixture

Cook for 3 minutes

Add the tomato paste

Add the chopped crab, palm hearts, salt, and pepper

Cook for an additional 5-10 minutes, or until the filling thickens enough to hold its shape

Taste and adjust seasoning as needed

Allow it to cool

Filling the prepared empanada molds with the dough mixture and adding a small piece of hard-boiled egg.