Crab Empanadas with Mango Salsa

Instructions for Empanadas:

1. 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.
2. 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.
3. Preheat oven to 375°F degrees; prepare baking sheets with parchment paper.
4. 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.
5. 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.
6. Beat together egg and 1 tsp. water to make egg wash mixture. Brush top of empanadas with egg wash.
7. Bake empanadas for 12-14 minutes, or until golden brown. Set aside to cool slightly.

Instruction for Salsa:

1. 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.