Crab and Goat Cheese Empanaditas

INGREDIENTS

2 cups all-purpose flour

1 tsp. salt

1/4 lb. plus 2 tbsp. butter, cut into small cubes

1/3 cup cold water

For filling:

1 tbsp. olive oil

1 onion, chopped

3 cloves garlic, minced

1/4 habanero pepper, minced

1 lb. picked lump crabmeat

1 cup soft goat cheese

1 tsp. thyme, chopped

1/4 cup fresh Italian parsley, chopped

Salt and pepper

1 egg, beaten

PREPARATION

In processor combine flour, salt, and butter; run until ingredients become coarse meal. Add water; pulse to form dough.

In sauté pan over medium heat add olive oil and sauté onion, garlic, and habanero pepper. In large mixing bowl combine all filling ingredients. Season as desired with salt and pepper.

On lightly floured surface roll out empanadita dough, making rough circles about an eighth-inch thick. Cut circles with cookie cutter three inches in diameter. Place about two 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 top lightly with egg wash (beaten egg). Bake at 325°F for 8 to 10 minutes. Serve with mango chutney. Makes around 30 empanaditas.