Crab Rangoon + Mini Pies. What’s not to love? I picked up this mini pie mold from Target around Valentines day and thought for a long while about what to make first. Crab rangoon is one of my all time favorite foods and something I’d never tried to make before. While these aren’t traditional crab rangoons they taste darn close to the real thing. And guess what, they’re easy and delicious!
I like to keep things simple, especially when trying out a new recipe. I used packaged puff pastry because A. it’s easy and B. I always have puff pastry in my freezer. But if you have a go-to homemade pie crust or want more of a challenge I say go for it!
1 package puff pastry, thawed
8 oz cream cheese, softened
one bunch green onions, chopped
6 oz crab meat (I used canned but I’m sure fresh crab meat would be delightful!)
Cracked black pepper, to taste
mini pie mold (if you don’t have a mini pie mold this could be improvised by using cookie cutters to create any shape desired.)
1. Mix together cream cheese, green onions, crab meat and pepper in a bowl.
2. Roll out the puff pastry on a floured surface. Press puff pastry to each side of pie mold. Use a sharp knife to trim off excess pastry around the edges of the mold.
3. Fill one side of the mold with about 1/4 cup cream cheese mixture. You want the pie to be nice and full, but not so much that it will overflow while cooking.
4. Press mold together and hold shut for just a few seconds. Again, take a knife around the edge of the mold to trim off excess dough. (Note: If you’re using a cookie cutter, press the edges together with a fork.)
5. Open the mold and voila! The mini pie should fall into your hands. Once removed, press around the edges to ensure the pie is secure and no filling will seep out during baking.
6. Bake on a cookie sheet at 350 for 10-15 minutes, or until your mini pie is puffy and golden brown.
These are delicious served with a side of sweet and sour sauce or on their own. Also, they’re just as good cold as they are hot. Success!