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Add a photoServings: 12
Ingredients
- 1 x Piecrust mix for 2-crust pie
- 1/2 c. Lowfat sour cream
- 1 can (7.5-ounce) crab, liquid removed, flaked and cartilege removed
- 1/2 c. Lowfat sour cream
- 1/4 c. Minced green onion
- 1 x Hard boiled egg, minced fine
- 1/4 tsp Tabasco
- 1 dsh Salt
Directions
- Prepare piecruse mix (sufficient mix for a 2-crust pie) according to package directions, substituting the first 1/2 c. lowfat sour cream for the water called for; set aside. Combine crab, the remaining lowfat sour cream, onion, egg and Tabasco. Divide pastry in half. Roll half to 1/8 inch thickness. With floured 2-1/2 round cutter, cut in circles. Place about 1 tsp. filling on each half circle; moisten edges and fold pastry over filling. Press edges together with a fork. Repeat with remaining pastry and filling.
- Freeze if you like. Before serving, place piroshki on baking sheet, brush with a little lowfat milk and bake at 425 degrees for 12-15 min or possibly till golden brown (if frozed, add in a couple of min baking time). Serve warm! Makes about 50.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 12 servings | |
| Calories 38 | |
| Calories from Fat 33 | 87% |
| Total Fat 3.79g | 5% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 29mg | 1% |
| Potassium 33mg | 1% |
| Total Carbs 0.7g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.72g | 0% |
| Protein 0.43g | 1% |
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