Crab and Goat Cheese Empanadas
Ingredients
| Dough: | |
| 2 cups all purpose flour | 1 teaspoon salt |
| ¼ 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 | 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 | |
| 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 |
Directions
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
