Open-Faced Crab Empanadas

Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. On a large, lightly floured work surface, roll out the pastry 1/8 inch thick. Using a pizza cutter or sharp knife, cut out two 12-by-3-inch rectangles and brush off any excess flour. Transfer the rectangles to the prepared baking sheet. From the remaining puff pastry, cut four 12-by-1/4-inch strips and four 3-by-1/4-inch strips. Moisten the border of the rectangles with water. Lay the long strips on the long edges of each rectangle and the short strips on the short edges of each rectangle; press lightly to seal. With a fork, prick the bottom of the pastry shells all over. Freeze the pastry shells for 15 minutes.

Bake the pastry shells for about 30 minutes, until browned and crisp and the borders have risen nicely. If the centers start to puff up, gently tamp them down with a fork during baking.

同时，在大煎锅中，加热橄榄油。加入大蒜，用中等热量煮30秒。加入洋葱，煮至变软，约7分钟。加入胡椒粉，盖上煮熟，搅拌几次，直到辣椒变软约8分钟。发现并搅拌pimentón。煮，搅拌3分钟。加入螃蟹并煮熟，轻轻扔，直到加热约3分钟。用盐调味。

Spread the crab filling into the center of each pastry shell. With a serrated knife, cut the pastry shells crosswise into 12 slices each. Arrange the slices on a platter and serve.