| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 50 min |
| Inactive: | 30 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
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 tablespoon, olive oil
- 1 Spanish onion, chopped
- 3 cloves garlic, minced
- 1/4 habanero, minced
- 1 pound picked lump crabmeat
- 1 cup soft goats cheese
- 1 teaspoon chopped thyme
- 1/4 cup chopped Italian parsley
- Salt and freshly ground black pepper
- Mango Chutney, recipe follows
- 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
Instructions
- 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.
- Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 589 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 4 g |
| Sugar | 21 g |
| Protein | 25 g |
| Cholesterol | 138 mg |
| Sodium | 787 mg |
| Serving Size | 1 of 6 servings |
| Calories | 589 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 4 g |
| Sugar | 21 g |
| Protein | 25 g |
| Cholesterol | 138 mg |
| Sodium | 787 mg |
Reviews
The oven temp was totally wrong for a pastry crust. I tried the recipe temp of 325 and the first batch pretty much melted without browning, even with egg wash. I had to leave them in for about 30 minutes to firm them up. For the second batch I upped the temp to 425 and they did come out well. Also added a bit of turmeric to the dough for some flavor and color as I had seen in other recipes. The filling was great. I also added some chopped, wilted and drained spinach. Good recipe with some minor modifications.
Made these for a island-themed party. since time was a factor, used bought pie crust-just rolled out a little, used a 3 inch biscuit cutter to cut circles. followed rest of recipe. made night before & placed in frig. followed temp on package-took out when lightly browned. mango chutney came out fine-definitely needed to amp the taste factor. will definitely make again.
This took a lot of time to make and was really bland.
I read the reviews about the dough recipe not being very good so I used puff pastry sheets. Roll them out a little for a thinner dough. They were incredible and very easy! I will be using this recipe for lots of holiday parties. If you are short on goat cheese it works great to use a little cream cheese as a subsitute. With a different dough this recipe gets 5 stars.
I tried these yesterday for a football game appetizer. The dough came out anemic looking and had very bland flavor. I left the empandas in the oven for an extra 15 minutes, and they still didn’t brown up. Because the dough was so tasteless, it didn’t compliment the filling. Also, had half the filling left over. I’ll toss that with pasta for dinner tonight and should at least be able to appreciate the flavors.
I make these as one dish out of 18 for a tapa party. Really good. I split the batch in two, made one half with the dough in the recipe and the other with store bought puff pastry. Both were good. The puff pastry version was a little more light and flakey.
After reading the reviews, I was excited to make for my gourmet club. I was dissapointed. They were delicious with the chutney but a little bland without it. If I make them again, I will add some Tabasco sauce to the filling.
In addition, I had lots of leftover filling. I ran out of dough long before the filling was used. The dough shrunk after cutting into circles which probably had some bearing on the problem. I made about 24 empanadas. The recipe should also indicate how many empanadas this will make; not just # of servings.
In addition, I had lots of leftover filling. I ran out of dough long before the filling was used. The dough shrunk after cutting into circles which probably had some bearing on the problem. I made about 24 empanadas. The recipe should also indicate how many empanadas this will make; not just # of servings.
This recipe was simple and delicious. The dough was too little for me and I had to make two batches. It took forever to roll and cut out the circles. Unfortunately I didn’t make the dough ahead! Next time, I will either buy ready-made dough or make the dough ahead so the day of the event I won’t spend the entire day in the kitchen. I did brush with egg wash for a nice golden color. Big hit with everyone.
This appetizer was a huge hit. I used goat cheese that came w/ red pepper already added and left out the habanero. I also used frozen buttermilk biscuits instead of making my own dough. Just roll out on floured surface to four inches. Make sure to brush tops with melted butter. I will definitely make this again and again.
I made these for a tapas party, and they were unquestionably the star of the evening. They’re “the best emapanadas ever” according to one friend, and the sauce is an excellent compliment – sweet, but without being overpowering. In fact, people loved them so much, I’ve been asked to bring them to several events since!