Print Options

Back to Fun Fish Pastries >

Include these items:

Taste of Home Logo

Fun Fish Pastries

 Fun Fish Pastries
Kids and grown-ups alike will be hooked on these crab-stuffed pastries with their deliciously fishy shape. The knife-and-fork sandwiches are fun to dip into the cheesy sauce.—Mary Balkavich, Tyrone, Pennsylvania
8 ServingsPrep: 1 hour Bake: 15 min.


  • 1 can (6 ounces) lump crabmeat, drained or light tuna in water
  • 1 egg yolk
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 2 tablespoons shredded cheddar cheese
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1/3 cup tomato juice
  • 1 teaspoon Worcestershire sauce
  • 1 egg white, beaten
  • 1 slice part-skim mozzarella cheese
  • 1 pitted ripe olive, chopped
  • Curly endive and fresh blueberries, optional
  • SAUCE:
  • 1 can (10-3/4 ounces) condensed cream of celery soup or cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup 2% milk
  • 1 jar (2 ounces) diced pimientos, drained

2 of 2

Fun Fish Pastries (continued)


  • In a small bowl, combine the crab, egg yolk, onion powder, garlic
  • powder and salt. Stir in cheese; set aside.
  • For pastry, in a large bowl, combine flour and salt. Cut in
  • shortening until mixture resembles coarse crumbs. Combine tomato
  • juice and Worcestershire sauce; stir into dry ingredients just until
  • moistened. Turn onto a lightly floured surface and knead 8-10 times.
  • Divide dough into 22 equal pieces. Pat or roll each piece into a
  • 4-in. circle, 1/4-in. thick.
  • Place eight circles among two greased baking sheets. Place a heaping
  • tablespoonful of filling in the center of each circle.
  • For fins and tails, cut six circles into fourths. Cut lines into each
  • curved side. Place two fins and a tail on each circle on baking
  • sheets, attaching with water. Press onto circles.
  • In the remaining eight circles, cut scale shapes into bodies using
  • the small end of a pastry bag coupler. Brush edges with water and
  • place over filling; press to seal. Brush tops of pastries with egg
  • white.
  • Bake at 400° for 10-15 minutes or until golden brown. For eyes,
  • cut small circles out of mozzarella using the coupler; place on hot
  • pastries with a piece of olive in the center for pupils. Garnish
  • plates with endive and blueberries if desired.
  • In a small saucepan, combine sauce ingredients. Cook and stir over
  • medium heat until cheese is melted. Serve with pastries. Yield: 8
  • servings (2-1/2 cups sauce).
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.