For the filling
1 kg of crab with shell
3 tablespoons of olive oil
1 large onion, chopped
3 cloves of garlic, minced
4 medium tomatoes, peeled and chopped
2 tablespoons of chopped fresh coriander
1/4 cup of green olive, chopped
1 cup of fresh peas
3 tablespoons of cornstarch
1/2 cup of milk
Salt and black pepper to taste
For the dough
3 cups of all-purpose flour
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter, softened
1/2 cup of vegetable shortening
1/2 cup of milk
1 egg for brushing
For the filling
1 kg of crab with shell
3 tablespoons of olive oil
1 large onion, chopped
3 cloves of garlic, minced
4 medium tomatoes, peeled and chopped
2 tablespoons of chopped fresh coriander
1/4 cup of green olive, chopped
1 cup of fresh peas
3 tablespoons of cornstarch
1/2 cup of milk
Salt and black pepper to taste
For the dough
3 cups of all-purpose flour
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter, softened
1/2 cup of vegetable shortening
1/2 cup of milk
1 egg for brushing
Prepare the filling: Clean the crabs (if they're large, cut them into pieces) and reserve
In a medium saucepan, heat the olive oil, add the onion and garlic, cover the pan and cook over low heat for 5 minutes
Add the tomatoes and coriander, cover again and cook for an additional 10 minutes until the tomatoes are broken down
Add the crabs, green olives, and peas
Season with salt and black pepper to taste
Cook for another 3 minutes
Add the cornstarch dissolved in milk, stirring constantly for 5 minutes
Remove from heat and let cool
Prepare the dough: Mix the flour with yeast and salt
Add the butter and vegetable shortening
Mix until a crumbly texture forms
Add the milk and knead until a smooth dough forms
Roll out the dough and line a 22 cm diameter mold
Place the filling
Roll out the remaining dough on parchment paper, place over the filling to cover
Remove the parchment paper and press the edges of the dough onto the mold
Use any leftover dough to make decorations
Brush with an egg and bake in a hot oven (200°C) for 40 minutes or until golden brown
Serve immediately, cut into 8 slices.
