Galettes with crab meat
Description
The recipe won't take much time. Some home cooks suggest kneading the dough in the evening and baking it in the morning. But I want to tell you that this is absolutely unnecessary. Whole grain flour only needs to rest for about an hour—it becomes pliable and pleasant to work with, resulting in smooth and elastic dough. If you're not in a hurry, prepare the dough, cover it with plastic wrap, and refrigerate for an hour, especially if the dough contains margarine or butter. Other types of dough can be left to rest in a warm place. But let's proceed step by step—I'll explain.
Instructions
- 1
Step 1
Prepare the ingredients. Cook the rice in salted water until done. Sauté the mushrooms in a tablespoon of vegetable oil, season with salt to taste, and cook through. Weigh the flour and butter. Whole grain flour is slightly heavier, so it will be less than a full cup.
- 2
Step 2
In a deep dish, mix both types of flour with salt and cold butter, rub the mixture with your hands thoroughly until fine crumbs form.
- 3
Step 3
Result in the photo. You can do this not only by hand, but also with a food processor, if you wish.
- 4
Step 4
Pour in 4 tablespoons of cold water and knead the dough. Do not add more water—just keep kneading the dough slowly, and you'll see it come together into a ball. The dough should be pleasant to touch, non-sticky, and very pliable. Wrap it in plastic wrap and refrigerate for about an hour. Meanwhile, let the filling cool down as well.
- 5
Step 5
Combine the cooled rice with the sautéed mushrooms and finely chopped crab meat. Mix well, season with salt if needed, though I did not add any salt.
- 6
Step 6
The filling is ready. If you don't like mushrooms, feel free to replace them with canned corn, which goes perfectly with rice and crab meat.
- 7
Step 7
Divide the dough into 3-4 parts. The larger the pieces, the fewer the portions. I divided mine into 4. Roll out each part thinly and cut out a circle. Try to roll the dough so that there are almost no scraps. I don't sprinkle the table with flour—the dough doesn't stick.
- 8
Step 8
Place one-fourth of the filling in the center.
- 9
Step 9
Form the edges using different methods—either by pinching the border or, as I did, simply folding them into small pleats and lightly pressing with your hand. Do the same with the remaining dough and filling.
- 10
Step 10
Break two eggs into a bowl and beat them.
- 11
Step 11
Brush the crackers with the egg mixture.
- 12
Step 12
Now add the grated cheese to the eggs and mix. You can add more cheese if you like.
- 13
Step 13
Fill the crackers with the cheese-egg mixture; the egg will immediately seep down, while the cheese remains on top. Place the crackers in a preheated oven for 20 minutes at 180 degrees.
- 14
Step 14
The galettes are ready.