Veracruzana style empanadas are the stuff of dreams

Ingredients

• 1 tablespoon olive oil
• 1 cup veracruz tomato-olive salsa (recipe follows)
• 1/2 pound premium lump crab meat, about 1 1/2 cups, drained
• 2 tablespoon chopped, drained pickled jalapenos
• coarse salt
• 1 large egg
• 1 tablespoon milk
• 1 package (17 ounces) frozen puff pastry sheets, thawed according to package directions
• 2 cans (14.5 ounces each) diced fire-roasted tomatoes
• 1/2 cup finely-chopped white onion, well rinsed, drained (see notes)
• 1/2 cup chopped pitted green olives
• 2 tablespoon finely-chopped pickled jalapenos, drained (or 1 tablespoon finely chopped fresh jalapeno)
• 2 tablespoon drained capers, rinsed, optional
• 2 tablespoon thinly-sliced fresh parsley
• 2 tablespoon thinly-sliced fresh cilantro
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt

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