Crab and Goat Cheese Empanadas

Total Time:
2 hr 10 min
50 min
30 min
50 min

4 to 6 servings

  • 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
  • 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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