Spinach and Crabmeat Turnovers Recipe
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Spinach and Crabmeat Turnovers
2 cups all-purpose flour
1/4 tsp salt
1 tsp chopped fresh or 1/4 tsp dried thyme leaves
1/2 cup firm margarine or butter, cut into pieces
1/2 cup sour cream
3-4 TBLS cold water
Spinach and Crabmeat Filling (recipe follows)
1 egg, beaten
Fresh or dried thyme leaves
Spinach and Crabmeat Filling:
1 pkg. (10 oz) frozen cut leaf spinach, thawed & squeezed to drain
1 can (6 ounces) crabmeat, drained & cartilage removed
1 cup shredded Swiss Cheese (4 ounces)
1/4 cup finely chopped red onion
1/4 cup sour cream
1/4 tsp salt
Heat oven to 400 degrees F.
Mix flour, salt and 1/4 tsp thyme in medium bowl. Cut in margarine, using pastry
blender or criss-crossing 2 knives, until mixture resembles coarse crumbs. Stir
in sour cream until well blended. Stir in water, 1 TBLS at a time, until mixture
forms a ball.
Prepare Spinach and Crabmeat Filling.
Roll pastry on lightly floured surface until very thin (about one-sixteenth in.
thick). Cut into circles with 2½ - 3" cutter or pastry wheel.
Spoon about 1 tsp filling in center of each circle. Brush edge of circle with
water; fold over, pressing edges together. (If making ahead, cover and
refrigerate up to 24 hours).
Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Brush with egg;
sprinkle with thyme. Bake about 20 minutes or until golden brown. Serve warm.
Makes about 32.
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