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Manchego Cheese Empanadas with Strawberries & Rosemary

Course Appetizer
Cuisine Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Albert Bevia @ Spain on a Fork


  • 1 premade pizza dough
  • 1 block manchego cheese
  • 6 fresh strawberries
  • 1 sprig fresh rosemary
  • pinch sea salt
  • pinch black pepper
  • 2 tbsp extra virgin olive oil


  1. Wash and pat dry 6 fresh strawberries, cut the end off each strawberry, then cut each one in half, cut each half in half and roughly chop it, add the cut strawberries into a large bowl

  2. Wash and pat dry 1 large sprig of rosemary, remove the needles from the stem and roughly chop the rosemary needles, add them into the bowl with the strawberries

  3. Season everything with sea salt and freshly cracked black pepper, mix together until well combined and set aside

  4. Thinly slice about a 1/4 block of queso Manchego, remove the rind and cut each slice into 4 pieces

  5. Roll out one premade pizza dough, using a circular cutter (mine was 3 1/2 inches in diameter) cut out some small circles of dough from the pizza dough, you should end up with about 6

  6. Sprinkle some all-purpose flour into a flat surface, dust each circle of dough on the flour, add a couple pieces of the Manchego cheese to each dough and then some of the strawberry mixture (about 2 tbsp), fold each dough together and using a fork pierce the outer edges on both sides to ensure all the ingredients stay inside (don´t over-stuff your empanadas otherwise they will explode while baking)

  7. Add the empanadas to a baking tray lined with parchment paper and brush each one with some extra virgin olive oil, add into a preheated oven, bake + broil option 210 C -410 F, after 15 to 16 minutes remove from the oven and let them rest for 5 minutes, enjoy!

Recipe Notes

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