I love these little guys for serving with wine for cocktail hour or just appetizers. Traditionally these are deep-fried but this is baked. I use the green olives because they have a little more pungency. Again I believe in creativity, so experiment with your own fillings.

Ready

• 1 batch Empanada pastry or bought puff pastry
• 7 oz soft goat’s cheese
• ¾ cup green olives, pitted and chopped
• 1 egg, lightly beaten
• 2 Tbsp butter, melted
• Flour for dusting
• Freshly ground pepper

Set

• Prepared baking sheet (Silpat or parchment paper)
• Bowl
• Rolling pin
• 4” round cutter
• Fork
• Spoon
• Plastic wrap

Go

1. Preheat oven to 400ºF.
2. Place cheese, egg, and olives in bowl and stir to combine. Season with pepper.
3. On floured surface, roll out refrigerated pastry to about ⅛”.
4. Using a 4” round cutter, cut out circles. Try not to twist when cutting.
5. Place a heaping teaspoon of filling on half of each round.
6. With your finger, run a little water along the edges, then fold the pastry over filling, pressing to seal in a “D” shape. Take tines of fork and press down on edge to ensure seal.
7. Place on prepared baking sheet and brush empanadas with melted butter.
8. Bake in oven for 15-20 minutes, or until golden and puffed.
9. Serve.