Are you ready for a culinary journey to the stunning coastlines of Chile? Then prepare yourself for a taste sensation – Pastel de Jaiba! This delectable crab pie is a true treasure of Chilean cuisine, famed for its rich, creamy filling and flaky, buttery crust. It's the perfect blend of comforting and sophisticated, making it ideal for a special occasion or a cozy weeknight dinner. This easy recipe guides you through creating this delicious dish from scratch, even if you're a beginner in the kitchen. Let’s dive in!
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
For the Filling:
- 1 lb crab meat, picked over for shells
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup milk
- 2 large eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preparing the Filling:
- Sauté aromatics: Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Deglaze: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly.
- Make the sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the heavy cream and milk until smooth. Bring to a simmer, stirring constantly.
- Add crab and seasonings: Reduce the heat to low, add the crab meat, Parmesan cheese, salt, and pepper. Stir gently to combine and heat through. Do not overcook the crab.
- Incorporate eggs: Remove from heat and gently stir in the beaten eggs.
Assembling and Baking the Pastel de Jaiba:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out dough: On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Transfer to a 9-inch pie plate.
- Add filling: Pour the crab filling into the pie crust.
- Top with crust: Roll out the remaining dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Cool and serve: Let the Pastel de Jaiba cool slightly before slicing and serving. Garnish with fresh parsley.
Tips for the Best Pastel de Jaiba:
- Use high-quality crab meat for the best flavor.
- Don't overmix the pie crust dough, as this can make it tough.
- If the crust starts to brown too quickly, cover the edges with aluminum foil during baking.
- Let the Pastel de Jaiba rest for a few minutes after baking before slicing, allowing the filling to set.
Variations:
- Add a pinch of cayenne pepper to the filling for a touch of heat.
- Substitute other seafood, such as shrimp or scallops, for some or all of the crab meat.
- Use different cheeses, such as Gruyere or Asiago, in place of Parmesan.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 25-30g
- Carbohydrates: 20-25g
This Chilean Pastel de Jaiba is a truly rewarding homemade meal, perfect for impressing guests or enjoying a delicious, healthy meal at home. Enjoy this taste of coastal Chile!