Chavrie Crab Empanadas

by Corrinne
(New Holland, PA)

A great combination of ingredients and easy to make. Perfect for any theme party.

Filling:
1 Tbsp. Olive oil
1 Tbsp. Spanish onion, chopped
3 cloves garlic, minced
1 Tbsp. Jalapeño, minced
¼ C Red Pepper (chopped)
8 oz. Picked lump crabmeat
1 – 4 oz. Chavrie® Goat Cheese Log
1 tsp. Chopped cilantro
1 Tbsp. Italian parsley (chopped)
7 oz. Corn (drained)
1 tsp. Cumin
Salt and freshly ground black pepper to taste

Empanada dough :
2 bx. Frozen Pie dough (thawed)

Instructions

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

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

Mix sautéed vegetables with the crabmeat mixture and place in the refrigerator. Lay thawed pie dough on a lightly floured flat surface cut 3 inch circles.

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

Fold over to form a half-moon pie shape and crimp the edges to seal. Place finished empanadas in the refrigerator on sheet tray.

Fry in 3 inches of vegetable oil or for a healthy alternative bake in a 400 Degree oven until toasty brown!