Recipes in the world of Flavilo

Goat cheese empanada in golden brown pastry

Goat Cheese Empanadas

The intense, characteristic flavor of goat cheese works perfectly as a filling for empanadas baked in a crispy pastry. This recipe brings the inspiration of French and Mediterranean cuisine – parsley adds freshness, and garlic adds character to the cheese. The filling does not require many ingredients, yet it provides a complex taste experience. An important technical step is to mix the goat cheese only with lukewarm or cold ingredients, otherwise it may melt. The dough must be well sealed, as the cheese can easily leak out during baking if not properly sealed. When the empanadas are baking, the spicy aroma of the cheese fills the kitchen, and the dough turns a beautiful golden brown. This dish is excellent as a stand-alone meal, but it is also a great choice for welcoming guests or for a picnic – simple, yet special.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1920 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 200 g Goat cheese
⭕ 1 cloves Garlic
⭕ 1 tsp Parsley
⭕ 0.5 tsp Ground black pepper
⭕ 1 tbsp Olive oil

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    Preparation Steps

    1

    To make the dough, combine the flour and salt, then add the melted butter or lard, followed gradually by the water. Knead into a smooth, pliable dough, wrap in plastic wrap, and refrigerate for 30 minutes.

    2

    Crumble the goat cheese into smaller pieces. Grate or crush the garlic, and finely chop the parsley.

    3

    Mix the goat cheese with the garlic, parsley, ground black pepper, and a drizzle of olive oil. The filling should be easy to shape and not too runny.

    4

    On a lightly floured surface, roll out the dough to about 3 mm thick. Cut out circles with a diameter of 10–12 cm. Place a tablespoon of filling in the center of each circle.

    5

    Fold the circles in half and press the edges together with a fork or a twisted pattern. Ensure they are sealed well to prevent the filling from leaking during baking.

    6

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush them with a little water or olive oil to achieve a beautiful golden color.

    7

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes. The dough should be crispy, and the cheese should be melted and creamy inside.

    8

    Let them rest for 5 minutes, then serve warm or lukewarm. Excellent on their own or with a fresh salad.