Goat Cheese Empanadas

goat cheese empanadas
Christopher Baker
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Serves 4
preparation
0
minutes
cooking
40
minutes
other
0
minutes

Directions

  1. Using a 3-inch round cookie cutter, cut out 16 circles from 2 refrigerated rolled piecrusts. Divide 4 ounces fresh goat cheese among the circles. Lightly dot the edges of the dough with water, fold in half, and press with a fork to seal.
  2. Bake on a rimmed baking sheet at 375º F until golden, 20 to 25 minutes. Serve with 1 cup store-bought corn salsa.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 517
  • Fat 31 g
  • Sat Fat 15 g
  • Cholesterol 38 mg
  • Sodium 846 mg
  • Protein 9 g
  • Carbohydrate 48 g
  • Sugar 6 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 846 mg
What does this mean? See Nutrition 101.

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