Spain on a Fork > All Recipes > Tapas > Spanish Empanadas with Roasted Peppers & Goat Cheese
All Recipes, Tapas / September 5, 2018

Spanish Empanadas with Roasted Peppers & Goat Cheese

– 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

Course Appetizer, Snack
Cuisine Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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

  4. 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

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  1. 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 . 2018
    • Spain on a Fork

      Thanks for the comment Emma! much love 🙂

      07 . Oct . 2018

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