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Recipe

Goat Cheese and Green Olive Empanadas

40 min • 4 to 6 servings •
John S
Golden-brown empanadas on a baking tray with a bowl of filling and rolling pin in the background, ready to be served.

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!

  • Preheat oven to 400ºF.
  • Place cheese, egg, and olives in bowl and stir to combine. Season with pepper.
  • On floured surface, roll out refrigerated pastry to about ⅛”.
  • Using a 4” round cutter, cut out circles. Try not to twist when cutting.
  • Place a heaping teaspoon of filling on half of each round.
  • 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.
  • Place on prepared baking sheet and brush empanadas with melted butter.
  • Bake in oven for 15-20 minutes, or until golden and puffed.
  • Serve.

    • appetizer cocktail fare puff pastry tapas

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