Mini Crab and Goat Cheese Empanadas with Mango Chutney
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 1/4 pound plus 2 tablespoons butter, cut into small cubes
- 1/3 cup cold water
- 1 pound picked lump crabmeat
- 1 cup soft goat cheese
- 1 Spanish onion, chopped
- 3 cloves garlic, minced
- 1/4 habanero, minced
- 1 teaspoon thyme, chopped
- 1/4 cup Italian parsley, chopped
- 1 tablespoon, olive oil
- 2 mangoes, peeled, seeded and chopped
- 1 tablespoon fresh ginger, minced fine
- 1/4 Spanish onion, chopped
- 1 tablespoon rice wine vinegar
- 2 tablespoons sugar
- 1 tablespoon cornstarch mixed with 2
- tablespoons water
Directions
- Combine flour, salt and butter in the Oster® Food Processor; run until it becomes a course meal.
- Add all the water and pulse until it forms smooth dough
- Allow the dough to rest for at least 20 minutes, covered with a slightly damp cloth
- In a sauté pan, heat olive oil on medium and sauté onion, garlic and habanero.
- In a large mixing bowl, combine all ingredients together. Season as desired with salt and pepper.
- Roll the dough out on a lightly floured surface, making a rough circle about 1/8 inch thick. With a cookie cutter 3 inches in diameter 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, and follow by pressing a fork around the edge.
- Fry the empanadas in the Oster® Deep Fryer according to package instructions.
- Combine all ingredients except the cornstarch mixture in the Oster® Electric Skillet.
- Cook for 30 minutes.
- Stir in the cornstarch mixture if desired for thicker chutney.
- Cook for another 3-4 minutes.
- Serve with empanadas.
