- Crab And Goat Cheese Empanadas
Serves 4 2 cup all-purpose flour
1 teaspoons salt
1/4 pounds 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 pounds picked lump crabmeat
1 cup soft goats cheese
1 teaspoon chopped thyme
1/4 cup chopped Italian parsley
Salt and freshly ground black pepper
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. 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
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 the firmly together, sealing with a fork around the edge.
Bake for 15 minutes. Serve with Mango Chutney.
Mango Chutney
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
Combine all ingredients in a saucepan. Cook on low for 30 minutes.
Add cornstarch if desired to thicken.
