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Goat Cheese Empanadas

goat cheese empanadas
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Serves 4| Total Time:


  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.