Chavrie Crab Empanadas

Name: Chavrie Crab Empanadas
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 30-40 serving(s)
Ingredients: 14.79 ml olive oil; 14.79 ml Spanish onion, chopped; 3 garlic cloves, minced; 14.79 ml jalapeno, minced; 59.14 ml red pepper (chopped); 226.79 g picked lump crabmeat; 113.39 g package chavrie goat cheese; 4.92 ml chopped cilantro; 14.79 ml Italian parsley (chopped); 198.44 g corn (drained); 4.92 ml cumin; salt; fresh ground black pepper; 2 sheet frozen pie dough (thawed)

Submitted by Corrinne J

"Gourmet Game Day!"

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photo by Corrinne J

Ready In:: 18mins
Ingredients:: 14
Serves:: 30

ingredients

Filling
14.79 ml olive oil
14.79 ml Spanish onion, chopped
3 garlic cloves, minced
14.79 ml jalapeno, minced
59.14 ml red pepper (chopped)
226.79 g picked lump crabmeat
113.39 g package chavrie goat cheese
4.92 ml chopped cilantro
14.79 ml Italian parsley (chopped)
198.44 g corn (drained)
4.92 ml cumin
salt
fresh ground black pepper
Empanada dough
2 sheet frozen pie dough (thawed)

directions

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 circle.
To assemble, spoon about 1/2 to 3/4 tablespoons 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 until golden brown or for a healthier version, bake in the oven.