Goat Cheese Empanadas

goat cheese empanadas
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Serves 4| Total Time:

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.
By August, 2010

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

Freezer
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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