Ingredients
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 tasteEmpanada dough :
2 bx. Frozen Pie dough (thawed)
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 tasteEmpanada dough :
2 bx. Frozen Pie dough (thawed)
Description
Crab & Goat Cheese Empanada Recipe. Instructions Filling: In A Sauté Pan On Medium, Heat Olive Oil And Sauté Onion, Garlic, Jalapeño, And Red Pepper. Set…
Nibbledish
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