Empanadas de Cangrejo y Mango (Crab-and-Mango Empanadas)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

The complex layers of flavor belie the simplicity of this empanada.

Ingredients:

1/2 cup chopped peeled mango

1/4 cup frozen whole-kernel corn, thawed

1/4 cup chopped green onions

2 tablespoons fat-free mayonnaise

1 tablespoon chopped fresh cilantro

4 ounces lump crabmeat, drained and shell pieces removed

1 jalapeño pepper, seeded and minced

masa de empanadas (empanada dough)

1 tablespoon water

1 large egg, lightly beaten

cooking spray

Directions:

1. Preheat oven to 425°.
2. Combine first 7 ingredients. Cut the Empanada Dough into 12 circles using a 4-inch biscuit cutter. Spoon 1 tablespoon filling onto half of each circle, leaving a 1/2-inch border. Combine water and egg; brush egg mixture around edge of each circle. Fold dough over filling; press edges together with a fork or fingers to seal.
3. Place empanadas on a baking sheet coated with cooking spray; brush with remaining egg mixture. Bake at 425° for 25 minutes or until golden.
4. Note: Nutritional analysis includes Empanada Dough.

By RecipeOfHealth.com