Crab and Goat Cheese Empanadas |
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Prep Time: 50 Minutes Cook Time: 50 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
2 cups all-purpose flour |
1 teaspoon salt |
1/4 pound plus 2 tablespoons butter, cut into small cubes |
1/3 cup cold water |
1 tablespoon, olive oil |
1 spanish onion, chopped |
3 cloves garlic, minced |
1/4 habanero, minced |
1 pound picked lump crabmeat |
1 cup soft goats cheese |
1 teaspoon 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 tablespoon fresh ginger, chopped |
1/4 spanish onion, chopped |
1 tablespoon rice wine vinegar |
2 tablespoons sugar |
1 tablespoon cornstarch, mixed with 2 tablespoons water |
Directions:
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.
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