Crab and Goat Cheese Empanadas
|2 cups all purpose flour||1 teaspoon salt|
|¼ 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||¼ habanero, minced|
|1 lb. Blue Star Super Lump Crabmeat||1 cup soft goat cheese|
|1 teaspooon chopped thyme|
|¼ cup chopped Italian Parsley Salt and freshly ground pepper|
|2 mangoes, peeled, seeded and chopped||1 tablespoon fresh ginger, chopped|
|¼ Spanish onion, chopped||1 tablespoon rice wine vinegar|
|2 tablespoons sugar||1 tablespoon cornstarch, mixed with 2 tablespoons water|
Mango Chutney (recipe follows)
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 ½ hour.
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.
Preheat oven to 325 degrees F
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. 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 firmly together, sealing with a fork around the edge. Bake for 15 minutes and serve with Mango Chutney.
Combine all ingredients in saucepan. Cook on low for 30 minutes.
Add cornstarch to thicken