Crab Cheese Bags

Ingredients for 12 servings:

• 1 pack of puff pastry, frozen
• 100 g cheese, mild Gouda
• ½ bunch of spring onions
• 1 bunch of dill
• 200 g North Sea crabs, peeled
• Salt and pepper, from the mill
• 1 egg(s)
• 1 tbsp milk

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Spread the puff pastry sheets out side by side on a work surface and let thaw. Meanwhile, for the filling, coarsely grate the Gouda cheese. Trim and wash the spring onions and slice into fine rings. Rinse the dill in cold water, pat dry, and finely chop. Rinse the crab in a sieve and let it drain. Mix with the Gouda cheese, spring onions, and dill, and season sparingly with salt and pepper. Roll out each sheet of puff pastry on a lightly floured surface into 12 x 24 cm rectangles and cut out two round sheets (diameter 12 cm) from each. Place the crab and cheese filling in the center of the sheets. Separate the eggs, mix the egg yolks with the milk, and beat the egg whites until stiff. Brush the edges of the pastry with egg white, fold the pastry sheets over to form pockets, and press the edges together with a fork. Place the pockets on a baking sheet lined with parchment paper and brush with the egg yolk mixture. Bake in a preheated oven at 200° for about 20 minutes.