Ingredients
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
Directions
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:
- 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.
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By lacansletter_10...
St.Petersburg, FL
on October 18, 2009
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The oven temp was totally wrong for a pastry crust. I tried the recipe temp of 325 and the first batch pretty much melted without browning, even with egg wash. I had to leave them in for about 30 minutes to firm them up. For the second batch I upped the temp to 425 and they did come out well. Also added a bit of turmeric to the dough for some flavor and color as I had seen in other recipes. The filling was great. I also added some chopped, wilted and drained spinach. Good recipe with some minor modifications.
By tanyahoo_9643804
Lewes, DE
on August 28, 2008
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Made these for a island-themed party. since time was a factor, used bought pie crust-just rolled out a little, used a 3 inch biscuit cutter to cut circles. followed rest of recipe. made night before & placed in frig. followed temp on package-took out when lightly browned. mango chutney came out fine-definitely needed to amp the taste factor. will definitely make again.
By Linda in Marblehead
Marblehead, MA
on May 15, 2008
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This took a lot of time to make and was really bland.
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