Recipe

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• 2 cups all-purpose flour
• 1 tsp salt
• 1/4 lb plus 2 tbsp butter, cut into small cubes
• 1/3 cup cold water
• 1 tbsp, olive oil
• 1 spanish onion, chopped
• 3 cloves garlic, minced
• 1/4 habanero, minced
• 1 lb picked lump crabmeat
• 1 cup soft goats cheese
• 1 tsp chopped thyme
• 1/4 cup chopped italian parsley
• salt and freshly ground black pepper
• mango chutney , recipe follows
• 2 mangoes, peeled, seeded and chopped
• 1 tbsp fresh ginger, chopped
• 1/4 spanish onion, chopped
• 1 tbsp rice wine vinegar
• 2 tbsp sugar
• 1 tbsp cornstarch, mixed with 2 tbsp water

• 1 Filling:
• 2 Dough: Combine flour, salt, and butter in food processor, run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest for 1/2 hour.
• 3 Filling: In a saute pan on medium, heat olive oil and saute onion, garlic, and habanero. In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
• 4 Preheat oven to 325 degrees F.
• 5 Roll the dough out on a lightly floured surface, making a rough circle about 1/8-inch thick. With a 3-inch diameter cookie cutter, cut circles.
• 6 Place about 2 teaspoons of the filling into the center of each circle. Moisten the exposed dough with a finger dipped in water. Fold the empanada in half, press the firmly together, sealing with a fork around the edge. Bake for 15 minutes. Serve with Mango Chutney.
• 7 Mango Chutney:
• 8 Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken.