Chavrie Crab Empanadas

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 30
• 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
• 2 sheets frozen pie dough (thawed)

Recipe

• 1 filling: in a sauté pan on medium, heat olive oil and sauté onion, garlic, jalapeño, 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 sautéed 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.