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Chef Don's
Favorite Cape Cod Seafood Recipes
Crab and Goat Cheese Empanadas
Serves 4-6
Dough
2 cups all-purpose flour
1 teaspoon salt
1/4 lb. plus 2 Tbsp. butter, cut into small cubes
1/3 cup cold water
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
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
In a sauté pan on medium, heat olive oil and
sauté onion, garlic, and habanero. In a large mixing bowl,
combine the remaining ingredients. Season, to taste, with salt and
pepper.
Method
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.
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