Crab Meat Pies
|Onions||2 Medium, finely chopped|
|Garlic||3 Clove (15 gm), crushed|
|Finely chopped fresh coriander||1⁄4 Cup (4 tbs)|
|Hot pepper||To Taste, finely chopped|
|Canned crab meat||4 1⁄2 Ounce, drained (1 Can)|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Filo dough sheets||10|
|Oil||2 Cup (32 tbs) (Adjust Quantity As Needed For Deep Frying)|
In frying pan, melt butter.
Over medium heat, stir-fry onions, garlic, coriander leaves, hot pepper, salt and pepper for 10 minutes.
Remove from heat.
Make a filling by stirring in crab meat and cheese; set aside.
Beat one of the eggs; set aside.
Fold a sheet of filo dough over twice to make a square.
Place 1/10 of the filling in center, form into a well.
Keep dough soft by placing wet towel over sheets while making pies.
Brush edges of square with beaten egg; break an egg into the well; fold over to form a triangle.
Press edges together.
Turn them in about 1/2 brush again with egg to make sure they are well sealed.
In frying pan, pour oil to 3/4" thickness; heat; gently slide in pies; fry over slightly higher than medium heat for about 2 minutes on each side, or until sides are golden brown.
Remove and place on paper towels; drain.
When all the pies are finished, serve immediately.