Crab And Goat Cheese Empanadas

Recipe Ingredients

		Dough
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Salt
1/4 lb	113g / 4oz	Butter - plus
2 tablespoons	30ml	Butter - cut small cubes
1/3 cup	78ml	Cold water
		Filling
1 tablespoon	15ml	Olive oil
1		Spanish onion - chopped
3		Garlic cloves - minced
1/4		Habanero - minced
1 lb	454g / 16oz	Picked lump crabmeat
1 cup	146g / 5.1oz	Soft goats cheese
1 teaspoon	5ml	Chopped thyme
1/4 cup	36g / 1.3oz	Chopped Italian parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
		Mango Chutney
2		Mangoes - peeled, seeded,
		And chopped
1 tablespoon	15ml	Chopped fresh ginger
1/4		Spanish onion - chopped
1 tablespoon	15ml	Rice wine vinegar
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Cornstarch - mixed with
2 tablespoons	30ml	Water

Recipe Instructions

For the 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.

For the Filling: In a saute pan on medium, heat olive oil and saute onion, garlic, and habanero. In a large mixing bowl, combine with the remaining ingredients. Season, to taste, with salt and pepper.

Preheat oven to 325 degrees.

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.

For the Mango Chutney: Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B60) - from the TV FOOD NETWORK

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