Crab And Goat Cheese Empanadas
Serves 4
Recipe By: Michelle Bernstein
For the dough:
2 cup all-purpose flour
1 teaspoons salt
1/4 pounds plus 2 tablespoons butter -- cut into small cubes
1/3 cup cold water
Filling:
1 tablespoon -- olive oil
1 Spanish onion -- chopped
3 clove garlic -- minced
1/4 habanero -- minced
1 pounds picked lump crabmeat
1 cup soft goats cheese
1 teaspoons chopped thyme
1/4 cup chopped Italian parsley
Salt and freshly ground black pepper
Mango Chutney -- recipe follows
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.
Cook Time: 50 minutes
Yield: 4 to 6 servings
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