CRAB RANGOON ON PASTRY SPOONS

Eating your food by the spoonful takes on a new meaning when it means eating the spoon, too.

They sell nifty pastry spoons for appetizers at the supermarkets. Just for fun (or self torture, more like), I tried to make some just to see if they were do-able at home. They definitely were. Although a bit rustic looking, they looked decent when filled. I'm sure daintier hands can make neater ones. 

It would help if you had a lot of Chinese spoons. I only had 5 but with a bit of improvisation, I made moulds from small disposable foil pastry pans. I also made very easy leaf shapes using the same pans. 

An easy crab rangoon filling went really well with the pastry. Of course, any filling will do. Just choose something that's not  too wet so the pastry won't go soggy. Sweet or savoury fillings will be nice on these spoons. You might not want to use regular spoons again. 

Ingredients for the pastry:

2 cups flour
1 tsp. salt
6 tbsps. butter, cut into small pieces
1/4 c. vegetable shortening, cut into small pieces
1/4 to 1/2 c. cold water
egg white for glazing

Put the flour and in a processor and pulse briefly to mix. Add the butter and shortening and pulse until the mixture resembles breadcrumbs. Add the water slowly and stop when the mixture forms  ball. Wrap in cling film and refrigerate before rolling to a thickness of 1/4". 


You can use Chinese spoons for the mold or make your own moulds for short handled ones with small foil pastry pans. Sandwich a pan between two Chinese spoons and press together to mould it into shape. Trim the excess with scissors.


Cut a small piece of pastry to fit the Chinese spoons and press another spoon on top of it to mould into shape. Trim the excess pastry off and prick all over with a fork. For the small one, put a foil mould on top of a Chinese spoon. Put a small piece of pastry on top of this and gently press into shape with another Chinese spoon. Trim off the excess and prick all over with a fork.


You can also make easy leaf shaped spoons. Crease a foil pan in the middle. Cut a rough leaf shape and prick with a fork. Set it on the mould with the tips sitting on the ends of the middle crease. Pinch both ends and bend back the excess on one end to make a handle.


Arrange the filled moulds on a baking tray.


Bake in an oven pre-heated to 350° F/180° C for 5 minutes. After 5 minutes take out of the oven and brush with egg white and bake again for 5-7 minutes until golden brown.


This recipe will make about 40 spoons. 

Ingredients for the crab rangoon filling:


8 crab sticks, shredded
1 1/2 tsps. chopped parsley
1 1/2 tsps. chopped chives
2/3 cup of cream cheese


Mix all of the ingredients together and use to fill the spoons. This will fill 20 spoons.

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