Recipe courtesy of Michelle Bernstein
Show: Melting Pot
Total:
2 hr 10 min
Active:
50 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

For the dough:
Filling:
Mango Chutney:

Directions

Filling:

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.

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 the firmly together, sealing with a fork around the edge. Bake for 15 minutes. Serve with Mango Chutney.

Mango Chutney:

Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken.

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