Seafood panzerotti with two sauces, one is spicy

Preparation

1. We start by making the dough for the panzerotti

2. We can skip this step if we buy refrigerated broken dough or the appropriate one for empanadas or even pizzas

3. To make it ourselves, we mix the flour with the softened butter, the egg yolk and a pinch of salt.

4. Knead well, form a ball and let it rest in the fridge for half an hour.

5. Meanwhile we prepare the sauces

6. To make the spiciness, clean the chilli pepper from seeds and stem and cut it into pieces

7. We beat the oil to taste with the desired amount of fresh chilli

8. We will be testing what we add of chilli to adapt the pique to our palate.

9. We will make the arugula sauce by crushing the arugula together with the garlic clove, a little salt and pepper and the necessary oil to make it thick and smooth.

10. Take the dough again and roll it out to form a rectangle

11. Fold it in half on itself and let it rest for 2 minutes

12. We repeat this operation 10 times

13. In the end, we extend it enough to be able to obtain 2 large and thin circles.

14. On a baking tray with paper, we will fill the dough with the minced and drained crab meat, seasoned and seasoned with a little oil, the other clove of garlic and chopped parsley to our liking

15. Place the filling in the center of one of the discs and fold in half, sealing the edges with beaten egg, folding them and decorating them with grooves with the help of a fork.

16. With the other pasta disk we do the same operation.

17. We varnish the panzerotti with more egg and bake them for about 20 minutes at 175 degrees

18. We serve with the sauces fresh from the oven.