Crab and Goat Cheese Empanadas
From danipal 15 years ago
- 50 minutes to make
- Serves 46
This recipe comes from Michelle Bernstein it is not my own. I made these for a tapas party that I hosted and they were a big hit. These hold ,unbaked,very nicely in the fridge overnight or in the freezer for longer.
Ingredients
- For the dough: shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon salt shopping list
- 1/4 pound plus 2 tablespoons butter, cut into small cubes shopping list
- 1/3 cup cold water shopping list
- Filling: shopping list
- 1 tablespoon, olive oil shopping list
- 1 spanish onion, chopped shopping list
- 3 cloves garlic, minced shopping list
- 1/4 habanero, minced shopping list
- 1 pound picked lump crabmeat shopping list
- 1 cup soft goats cheese shopping list
- 1 teaspoon chopped thyme shopping list
- 1/4 cup chopped Italian parsley shopping list
- salt and freshly ground black pepper shopping list
- mango chutney, recipe follows shopping list
How to make it
- 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.
People Who Like This Dish 3
- notyourmomma South St. Petersburg, FL
- itsjustjuwah Jena, LA
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- danipal Chicago, IL
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The Rating
Reviewed by 2 people-
OMG this sounds wonderful!
itsjustjuwah
in Jena loved it
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Sounds great, like the addition of the habanero.
notyourmomma
in South St. Petersburg loved it
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