– Spanish Empanadas with Roasted Peppers & Goat Cheese –
These Spanish Empanadas with Roasted Peppers & Goat Cheese are truly incredible. They´re easy to make, loaded with flavor and done in 30 minutes. The combination of flavors between the roasted peppers & goat cheese is absolutely amazing and the added spices and herbs just take everything to the next level. You can enjoy these empanadas as a tapas appetizer, for brunch or even as a main course, next to some yummy roasted potatoes. When I make empanadas I usually make the dough from scratch, in this recipe I decided to use premade pizza dough from the super market, just to make it even easier to put these empanadas together.
– The Secret to the Perfect Golden Empanada Crust –
The most common way to get a golden crust on your empanada is to brush it with egg wash, in this recipe for Spanish Empanadas with Roasted Peppers & Goat Cheese I chose a different route. I brushed the empanadas with extra virgin olive oil before they went into the oven and then again when they came out of the oven. The result? a beautiful golden crust with an added layer of flavor. This method is healthier, easier and gurantees a golden crust everytime! Watch the video below on how to make Spanish Empanadas with Roasted Peppers & Goat Cheese or check out the recipe card below, which you can print. Salud!
Equipment I Used to Make this Recipe:
Chef´s Knife
Pyrex Measuring Cup
Hand Blender
Watch the Video Below on how to make Spanish Empanadas with Roasted Peppers & Goat Cheese
Spanish Empanadas with Roasted Peppers & Goat Cheese
Ingredients
- 2 premade pizza doughs
- 1 jar roasted red peppers (450 G / 16 oz)
- 2 cups spinach
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 3/4 tsp sea salt
- 1/8 tsp black pepper
- 1 medallion soft goat cheese
- handful fresh chives
- 2 tbsp extra virgin Spanish olive oil
Instructions
-
Drain the jar of roasted red peppers into a sieve and shake off any excess liquid and add the roasted peppers to a tall plastic cylinder or food processor, measure out 2 cups of tightly packed bagged spinach and add on top of the roasted peppers, then season everything with 1/2 a teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of dried parsley, 3/4 teaspoon of sea salt and 1/8 teaspoon of freshly cracked black pepper, using a handheld mixer (or food processor) puree everything until well combined and transfer to a bowl
-
Roll out the 2 premade pizza doughs and cut of about 1/2 inch from each side to end up with a square design, then cut the doughs into 4 evenly sized pieces to end up with 8 pieces in total
-
To assemble the empanadas, spinkle some all-purpose flour into a flat surface, working one by one add a piece of dough on top of the flour and add 2 tablespoons of the roasted pepper mix, crumble a geneous portion of goat cheese and top it off with some freshly chopped chives, then fold the empanada from one end to another and pinch the sides together, then use a fork and pierce the outer edges to seal the empanadas, transfer them to a baking tray lined with parchment paper and brush the tops of them with some extra virgin Spanish olive oil
-
Add the empanadas to a pre-heated oven, bake and broil option 210 C - 410F between 13-14 minutes, once baked transfer them to a flat surface and brush one last layer of extra virgin Spanish olive oil, enjoy!
Recipe Notes
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Emma - Bake Then Eat
I love the tip about using oil instead of an egg wash, I will try that next time I make pastry.
06 . Oct . 2018Spain on a Fork
Thanks for the comment Emma! much love 🙂
07 . Oct . 2018