For the Filling
1 kg of crab with shell (or 500 g of cleaned crab)
3 tablespoons of olive oil
1 large onion, chopped
3 cloves of garlic, minced
4 medium tomatoes, peeled and chopped (480 g)
2 tablespoons of chopped parsley
1/4 cup of pitted green olives, chopped (50 g)
1 cup of fresh peas (150 g)
3 tablespoons of cornstarch
1/2 cup of milk (120 ml)
Salt and black pepper to taste
For the Dough
3 cups of wheat flour (360 g)
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter (100 g)
1/2 cup of vegetable shortening (100 g)
1/2 cup of milk (120 ml)
1 egg for brushing
For the Filling
1 kg of crab with shell (or 500 g of cleaned crab)
3 tablespoons of olive oil
1 large onion, chopped
3 cloves of garlic, minced
4 medium tomatoes, peeled and chopped (480 g)
2 tablespoons of chopped parsley
1/4 cup of pitted green olives, chopped (50 g)
1 cup of fresh peas (150 g)
3 tablespoons of cornstarch
1/2 cup of milk (120 ml)
Salt and black pepper to taste
For the Dough
3 cups of wheat flour (360 g)
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter (100 g)
1/2 cup of vegetable shortening (100 g)
1/2 cup of milk (120 ml)
1 egg for brushing
PREPARE THE FILLING: Clean the crab shells and reserve
If they're large, cut them into pieces
Heat 3 tablespoons of olive oil in a medium saucepan
Add the chopped onion and garlic, cover, and cook over low heat for 5 minutes
Add the tomatoes, parsley, and olives, cover again, and cook for another 10 minutes, or until the tomatoes disintegrate
Add the crab, salt, and black pepper, and cook for 3 more minutes
Stir in the cornstarch dissolved in milk, stirring constantly for 5 minutes
Remove from heat and let cool
MAKE THE DOUGH: In a clean surface, combine the flour with yeast and salt
Add the butter and vegetable shortening, mixing until it forms a crumbly mixture
Mix with your fingertips to form a dough
Add the milk and knead until smooth
Divide the dough into 2/3 and 1/3 parts
Roll out the larger part into a circle
Place the filling on one half of the dough, and cover with the other half
Press the edges to seal, and cut off any excess
Baste with egg for brushing, and bake in a hot oven (200°C) for 40 minutes or until golden brown
Remove from oven, let cool, and serve.
