For the Crabmeat Filling: Sauté the onions and garlic in Dandaragan Estate Olive Oil in a saucepan until golden, then add red bell peppers and continue sautéing for another 1 to 2 minutes. Carefully pour in the Martell Cognac and flambé the mixture. Then stir in the cream and allow the liquid to reduce to a thick and creamy consistency. Add the crabmeat and cilantro to the cream, then immediately remove the pan from heat and allow it to cool.

For the Dough: Mix the flour, milk powder and salt thoroughly in a large mixing bowl, then slowly add the beaten eggs and mix well. Then slowly add water until the dough is smooth and firm. (It should be almost as firm as a pasta dough) Cover with a damp cloth and allow the dough to rest for about 30 minutes.

Roll out the dough until it is 1.5-mm thick, then cut out 9-cm discs using a pastry cutter. Scoop a heaped teaspoonful of the crabmeat filling onto the center of each disc and fold the pastry into a ‘half-moon’. Seal the opening by pressing the dough together at the edges, using a little water if necessary to make the dough stick together.