I love these little guys for serving with wine for cocktail hour or just appetizers. Traditionally these are deep-fried but this is baked. I use the green olives because they have a little more pungency. Again I believe in creativity, so experiment with your own fillings.
Ready
- 1 batch Empanada pastry or bought puff pastry
- 7 oz soft goat’s cheese
- ¾ cup green olives, pitted and chopped
- 1 egg, lightly beaten
- 2 Tbsp butter, melted
- Flour for dusting
- Freshly ground pepper
Set
- Prepared baking sheet (Silpat or parchment paper)
- Bowl
- Rolling pin
- 4” round cutter
- Fork
- Spoon
- Plastic wrap
Go
- Preheat oven to 400ºF.
- Place cheese, egg, and olives in bowl and stir to combine. Season with pepper.
- On floured surface, roll out refrigerated pastry to about ⅛”.
- Using a 4” round cutter, cut out circles. Try not to twist when cutting.
- Place a heaping teaspoon of filling on half of each round.
- With your finger, run a little water along the edges, then fold the pastry over filling, pressing to seal in a “D” shape. Take tines of fork and press down on edge to ensure seal.
- Place on prepared baking sheet and brush empanadas with melted butter.
- Bake in oven for 15-20 minutes, or until golden and puffed.
- Serve.