Empanadas de Cangrejo y Mango (Crab and Mango Empanadas)

Contributors Name: Don Cummings
Contributors Comments: A Fresh twist on Empanadas my family enjoys.
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: Preheat oven to 425°. 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. Place empanadas on a baking sheet coated with cooking spray; brush with remaining egg mixture. Bake at 425° for 25 minutes or until golden
Cooking Time: Oven Temperature: Serves:
10 minutes prep and 25 minutes cook 425 degrees 12 full size Empanadas. Cut each disk in half and you can make 24 small ones