Goat Cheese Empanadas

goat-cheese-empanadas
Photo by Christopher Baker
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  • Serves 4
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 517 calories
    • 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

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.

Bake on a rimmed baking sheet at 375º F until golden, 20 to 25 minutes. Serve with 1 cup store-bought corn salsa.

Ingredients

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.