Petits chaussons au crabe

Another way to use the pâte brisée!  The rolled out dough is cut in small 3 inch squares instead of a large pie crust and each piece is filled in the center and folded into a triangle.

1/4 lb of crab meat, chopped
1 large onion cooked in 1 Tbsp of olive oil
1 green pepper, thinly sliced
1 red pepper, thinly sliced (it can be roasted if desired)
2 Tbsp of butter + 2 Tbsp of flour
1 cup of hot milk
1/2 cup of Swiss cheese

  • Brown the onion.
  • Add the green and red pepper.
  • Mix with the crab.
  • Make a béchamel sauce:
    • Melt the butter, add the flour.
    • Slowly pour in the milk.
    • Bring to a boil.
  • Add the crab meat and the Swiss cheese.
  • Cut the dough in 3″ squares and fill each center. 
  • Run a brush, wet with water, on the edges.
  • Fold and press the edges firmly.
  • Press the end of a fork all around the edges for decoration.
  • Paint the top of each chausson with the egg wash.
  • Make a design on the surface of the dough with the back of a knife or a fork. 
  • Poke a hole in the center of each chausson.
  • Place on a baking dish and refrigerate until firm. 
  • Preheat oven to 425°F.
  • Bake in upper third of the oven until brown (about 15 minutes).