Friday, November 9, 2012

Quick Crab and Goat Cheese Empanadas

Yield 18 empanadas
Preparation Time: 45 minutes

1 tablespoon olive oil
1 large yellow onion, diced (about 1 cup)
4 medium cloves garlic, minced (about 2 teaspoons)
½ medium jalapeno peppers, seeded and diced (about 1 tablespoons)
1 pound lump crabmeat
8 ounces goat cheese, room temperature
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
Salt and freshly ground pepper

36 won ton wrappers
1 tablespoon corn starch mixed with 2 to 3 tablespoons cold water

Preheat oven to 400 degrees

Heat the olive oil over medium high heat.

Cook the onion, garlic and jalapeno pepper until soft, about 5 minutes.  Remove form heat and cool to room temperature. In a mixing bowl, combine crabmeat, goat  cheese and herbs.
Stir in the onion mixture.

Place 1 tablespoon crab mixture into the center of 1 wonton wrapper.

Brush the edges of the wrapper with the cornstarch mixture.

Bring 1 corner of the wrapper to the opposite side to form a triangle.  Seal the edges with the tines of a fork.

Place the empanada on a wire rack.  Repeat with the remaining wrappers and crab mixture.  Lightly brush a baking sheet with olive oil.  Place the empanadas on the sheet.  Brush the tops of the empanadas with olive oil.  Bake for 5 to 8 minutes.  Turn each empanada over and cook for 3 minutes more or until they are golden brown.

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