Recipe courtesy of Michelle Bernstein
Crab and Goat Cheese Empanadas
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 589
- Total Fat
- 29
- Saturated Fat
- 17
- Carbohydrates
- 58
- Dietary Fiber
- 4
- Sugar
- 21
- Protein
- 25
- Cholesterol
- 138
- Sodium
- 787
- Total: 2 hr 10 min
- Prep: 50 min
- Inactive: 30 min
- Cook: 50 min
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
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
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:
- Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken.