Crab And Goat Cheese Empanadas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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This recipe comes from Michelle Bernstein it is not my own. I made these for a tapas party that I hosted and they were a big hit. These hold ,unbaked,very nicely in the fridge overnight or in the freezer for longer. Ingredients:
for the dough |
2 cups all-purpose flour |
1 teaspoon salt |
1/4 pound plus 2 tablespoons butter, cut into small cubes |
1/3 cup cold water |
filling |
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 |
Directions:
1. 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.
2. 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.
3. Preheat oven to 325 degrees F.
4. 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.
5. 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.
6. Mango Chutney:
7. 2 mangoes, peeled, seeded and chopped
8. 1 tablespoon fresh ginger, chopped
9. 1/4 Spanish onion, chopped
10. 1 tablespoon rice wine vinegar
11. 2 tablespoons sugar
12. 1 tablespoon cornstarch, mixed with 2 tablespoons water
13. Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken.
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