Chavrie Crab Empanadas

Name: Chavrie Crab Empanadas
Ingredients: Filling; 1 tablespoon olive oil; 1 tablespoon Spanish onion, chopped; 3 garlic cloves, minced; 1 tablespoon jalapeno, minced; 1/4 cup red pepper (chopped); 8 ounces picked lump crabmeat; 1 (4 ounce) package chavrie goat cheese; 1 teaspoon chopped cilantro; 1 tablespoon Italian parsley (chopped); 7 ounces corn (drained); 1 teaspoon cumin; salt; fresh ground black pepper; Empanada dough; 2 sheets frozen pie dough (thawed)

16 ingredients

7 steps

Ingredients

Filling
1 tablespoon olive oil
1 tablespoon Spanish onion, chopped
3 garlic cloves, minced
1 tablespoon jalapeno, minced
1/4 cup red pepper (chopped)
8 ounces picked lump crabmeat
1 (4 ounce) package chavrie goat cheese
1 teaspoon chopped cilantro
1 tablespoon Italian parsley (chopped)
7 ounces corn (drained)
1 teaspoon cumin
salt
fresh ground black pepper
Empanada dough
2 sheets frozen pie dough (thawed)

Directions

1

Filling: In a saute pan on medium, heat olive oil and saute onion, garlic, jalapeno, and red pepper. Set aside to chill.
2

In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
3

Mix sauteed vegetables with the crabmeat mixture and place in the refrigerator.
4

Lay thawed pie dough on a lightly floured flat surface cut 3 inch circle.
5

To assemble, spoon about 1/2 to 3/4 tablespoons of the filling in the center of each empanada dough rounds.
6

Fold over to form a half-moon pie shape and crimp the edges to seal.
7

Place finished empanadas in the refrigerator on sheet tray. Fry in 3 inches of vegetable oil until golden brown or for a healthier version, bake in the oven.