Recipe courtesy of Michelle Bernstein

Crab and Goat Cheese Empanadas

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  • Level: Intermediate
  • Total: 2 hr 10 min
  • Prep: 50 min
  • Inactive: 30 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
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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


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


  1. 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.
  2. 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.
  3. Preheat oven to 325 degrees F.
  4. 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.
  5. 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:

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