Crab and Goat Cheese Empanadas

• 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

1. Dough: Combine flour, salt, and butter in food processor, run until it becomes a coarse meal.
2. Add all the water and pulse until it forms a dough.
3. Allow to rest for 1/2 hour.
4. Filling: In a saute pan on medium, heat olive oil and saute onion, garlic, and habanero.
5. In a large mixing bowl, combine the remaining ingredients.
6. Season, to taste, with salt and pepper.
7. Preheat oven to 325 degrees F.
8. Roll the dough out on a lightly floured surface, making a rough circle about 1/8-inch thick.
9. With a 3-inch diameter cookie cutter, cut circles.
10. Place about 2 teaspoons of the filling into the center of each circle.
11. Moisten the exposed dough with a finger dipped in water.
12. Fold the empanada in half, press the firmly together, sealing with a fork around the edge.
13. Bake for 15 minutes.
14. Serve with Mango Chutney.
15. Combine all ingredients in a saucepan.
16. Cook on low for 30 minutes.
17. Add cornstarch if desired to thicken.

flour, salt, butter, cold water, olive oil, onion, garlic, habanero, lump crabmeat, goats cheese, thyme, italian parsley, salt, mango, mangoes, fresh ginger, onion, rice wine vinegar, sugar, cornstarch

Taken from www.foodnetwork.com/recipes/crab-and-goat-cheese-empanadas-recipe.html (may not work)