Goat Cheese Empanadas
Serves 4|
Total Time:
40m
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 517
- Fat 31g
- Sat Fat 15g
- Cholesterol 38mg
- Sodium 846mg
- Protein 9g
- Carbohydrate 48g
- Sugar 6g
- Fiber 0g
- Iron 1mg
- Calcium 846mg
What does this mean? See Nutrition 101.
Quick Tip
The empanadas can be assembled and frozen up to 1 month in advance. Freeze them, unbaked, on a parchment-lined baking sheet
until firm, then transfer them to a resealable plastic bag. To cook, bake from frozen at 375° F for 30 to 45 minutes; keep
warm at 250° F. The lime sour cream can be made up to half an hour before serving.
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