Ingredients
Scale
Empanada Ingredients:
- 1 Tbsp. olive oil
- 1 lb. lump crabmeat
- ½ red onion, finely chopped
- ½ red bell pepper, finely chopped
- 1 serrano chili, finely chopped
- 2 cloves garlic, minced
- 1 tsp. cumin
- 2 Tbsp. lime juice
- 3 Tbsp. cilantro
- 1 package prepared puff pastry
- Whole wheat flour, for dusting (optional)
- 1 egg
- 1 tsp. water
- Salt and pepper, to taste
Salsa Ingredients:
- ½ red onion, finely chopped
- ½ red bell pepper, finely chopped
- 1 mango, peeled, pitted and diced
- 1 jalapeno, finely chopped
- 2–3 Tbsp. lime juice
- ¾ cup cilantro
Instructions
Instructions for Empanadas:
- Heat oil in a large skillet over medium heat; add ½ onion, ½ red bell pepper, serrano chili and garlic and cook until softened, about 5 minutes.
- Add crabmeat and stir, breaking up the meat. Add cumin, 2 Tbsp. lime juice and 3 Tbsp. cilantro; season with salt and pepper to taste. Reduce heat to low and cover. Cook for 5 minutes, remove from heat and set aside.
- Preheat oven to 375°F degrees; prepare baking sheets with parchment paper.
- While oven is preheating, lay out puff pastry on a lightly floured surface, and flour the top of the dough. Roll out puff pastry and cut out 4-inch circles using rim of a glass or small bowl. Collect dough scraps and roll out to cut more circles. Flour the circles lightly and place circles on baking sheet.
- Place crab filling in center of each round, distributing evenly. Fold over to enclose filling. Using a fork, gently press dough to seal edges tightly, to finish empanada shape; poke a few holes with a fork in top of empanada.
- Beat together egg and 1 tsp. water to make egg wash mixture. Brush top of empanadas with egg wash.
- Bake empanadas for 12-14 minutes, or until golden brown. Set aside to cool slightly.
Instruction for Salsa:
- While empanadas are baking, combine mango, jalapeno, ½ onion, ½ red bell pepper, remaining cilantro and 2-3 Tbsp. lime juice in a small bowl. Top empanadas with mango salsa.
- Cuisine: Crab