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+ servings

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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