• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 10
    OK

    Crab and Goat Cheese Empanaditas

    These mini empanadas are great served with mango chutney. The recipe makes about 30 empanaditas.


    Ingredients
    2
    cups
    dough - all-purpose flour
    1
    teaspoon
    salt
    10
    tablespoons
    butter (cut into small cubes)
    1/3
    cup
    cold water
    1
    tablespoon
    filling - olive oil
    1
    onion, chopped
    3
    cloves
    garlic, minced
    1/4
    habanero pepper, minced
    1
    pound
    lump crabmeat ,remove any cartilage
    1
    cup
    soft goat cheese
    1/4
    cup
    chopped flat-leaf parsley
    1
    teaspoon
    thyme leaves, chopped
    salt and freshly ground black pepper
    1
    egg, lightly beaten
    Directions
    Make the dough: In a food processor, combine flour, salt, and butter; run until ingredients become coarse meal. Add water; pulse to form dough.
    Make the filling: In a skillet, heat oil over medium heat. Add onion, garlic, and habanero pepper and cook to soften. Let cool slightly, transfer to large bowl. Add crabmeat, goat cheese, parsley, and thyme to bowl and toss gently. Season to taste with salt and pepper.
    Preheat oven to 325°F.
    On lightly floured surface, roll out dough 1/8 inch thick. Cut out 3-inch rounds with a cookie cutter. Place about 2 teaspoons of filling in each center of circle. Moisten exposed dough with finger dipped in water. Fold dough in half, press edges firmly together, then press with fork around edges.
    Brush tops lightly with beaten egg. Bake for 8 to 10 minutes.

    The base number of servings for this recipe is 10
    OK

    Categories 

    Side Dish

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