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Sun-Dried Tomato Goat Cheese Empanadas

Ingredients

  • 1 tablespoon olive oil
  • 1 medium sweet onion, halved and thinly sliced
  • 1 log (4 ounces) fresh goat cheese, crumbled
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes, drained
  • Pastry for a single-crust pie (9 inches) or refrigerated pie crust

Directions

  • In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes.
  • Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping teaspoon filling on one side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Test Kitchen Tips

  • These empanadas are perfect because they can be done well in advance and frozen, or made the day before and simply refrigerated.
  • Nutrition Facts

    1 empanada: 99 calories, 7g fat (4g saturated fat), 18mg cholesterol, 98mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 2g protein.

    Total Time
    Prep: 1 hour Bake: 15 min.

    Makes
    about 1-1/2 dozen

    I created this appetizer because I entertain a lot and am always trying to think of things I can do ahead of time. I always need to make extra because people love them so much! —Lynn Scully, Rancho Santa Fe, California


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    Written by tasteofhome

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