Lunch: Roasted Pepper and Goat Cheese Empanadas

Recipe by Rori Trovato To make this recipe quicker and easier, use 4 frozen piecrusts (sold 2 per package), defrosted: Cut four 2 1/2-inch circles out of each crust, combine the scraps well, roll into a 12-inch disk, and cut 4 more circles. Baked empanad

Ingredients

1 jar roasted red and yellow bell peppers
4 oz. goat cheese
1 1/2 tsp. dried oregano
1 pinch salt

Instructions

To make filling: In a medium bowl, combine all ingredients. Set aside.
To make dough: In a food processor with knife blade attached, pulse flour and salt to mix. Evenly distribute butter and shortening on top of flour mixture; pulse just until mixture resembles coarse crumbs. With processor running, add 4 tablespoons ice water. Immediately stop processing and pinch dough; it should be just moist enough to hold together. If not, with a fork, stir in up to 2 tablespoons additional ice water.
Shape dough into two disks. Wrap each in plastic wrap and refrigerate 30 minutes or up to overnight.
On a lightly floured surface, roll dough into 12-inch circles. Using a 2 1/2-inch round cookie or biscuit cutter, cut 4 circles out of each disk. Place 1 heaping teaspoon goat cheese mixture in the center of each circle. With wet fingertips, dampen the edges of the dough and fold in half, forming a half moon. Gently press along the edges to seal, then press again using the tines of a fork to make a decorative edge. Repeat entire process with remaining dough and filling until both are gone. (If there's leftover filling, roll the scraps of the dough into additional empanadas.) Place empanadas on an ungreased baking sheet about 1 inch apart and refrigerate uncovered at least 1/2 hour or up to 1 day.
Preheat oven to 375 degrees. Bake empanadas until edges are lightly browned, 13 to 16 minutes. Serve warm or at room temperature.

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