Crab and Goat Cheese Empanadas

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For the dough:

2 cups all-purpose flour

1 teaspoon salt

1/4 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

1/4 habanero, minced

1 pound picked lump crabmeat

1 cup soft goats cheese

1 teaspoon chopped thyme

1/4 cup chopped Italian parsley

Salt and freshly ground black pepper

Mango Chutney, recipe follows

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