You might be wondering why our Vintage Lot 8 Month Aged Gouda is the perfect matchup for a pasty. It just so happens that the creamy texture + savory saltiness from this aged cheese heightens the Cajun flavors. 

Dip these hot pockets of cheesy crab goodness into a spicy tartar sauce — a real treat for your taste buds.

For the Hand Pie Dough

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup hot water
  • 4 tablespoons melted butter
  • vegetable oil for frying

For the Gouda Crab Filling

  • 1 tablespoon butter
  • 1/4 cup diced green pepper
  • 1/4 cup diced onion
  • 1/4 cup diced celery
  • 3/4 pound lump crab meat
  • 8 ounces shredded Artikaas Vintage Lot 8 Month Aged Gouda
  • 4 ounces cream cheese
  • salt to taste

For the Cajun Tartar Sauce

  • 1/2 cup mayonnaise
  • 3 tablespoons chopped dill pickle
  • 1-2 tablespoons pickle juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon cayenne
  • salt and pepper to taste

DIRECTIONS

For the tartar sauce:
Finely chop the pickle and mix with the mayo. Add pickle juice one spoon at a time until you reach your desired consistency. Stir in the remaining spices.

For the crab filling:
Heat the butter in a skillet over medium heat. Add the green pepper, celery and onion and cook for 5-7 minutes. Remove from heat and allow to cool slightly. Combine the crab meat, vintage gouda and cream cheese in a large bowl. Fold in the pepper, celery and onion. Season with salt.

For the dough:
Mix the flour and salt in a large bowl. Add the hot water and melted butter and mix until the dough begins to form. Knead until smooth. Place the dough in a bowl, cover and let rest for 30 minutes.

Divide the dough into 12 pieces. Roll out each piece into a circle approximately 1/8 inch thick. Cover half of the circle with crab mixture and fold in half. Press to seal.

Heat at least 3 inches of oil in a pot over medium-high heat. Fry for 4-5 minutes total, turning occasionally until golden brown.