Crab and Goat Cheese Empanadas


2 cups all purpose flour1 teaspoon salt
¼ pound plus2 tablespoons butter, cut into small cubes
1/3 cup cold water
1 tablespoon olive oil1 Spanish onion, chopped
3 cloves garlic, minced¼ habanero, minced
1 lb. Blue Star Super Lump Crabmeat1 cup soft goat cheese
1 teaspooon chopped thyme
¼ cup chopped Italian Parsley Salt and freshly ground pepper
Mango Chutney:
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

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