CORN & GOAT CHEESE EMPANADAS
Flaky, tangy, sweet from the corn, and just perfect for vegetarians or anyone else who just loves an exceptional empanada. These corn and goat cheese empanadas are baked and lighter than your usual fried empanada.
Servings: 12
Calories: 276kcal
Ingredients
For the Dough:
- 2 1/4 cups flour
- 1 1/2 teaspoons salt
- 1 stick cold unsalted butter (cut into 1/2-inch cubes)
- 1 large egg
- 1/3 cup ice water
- 1 tablespoon white vinegar
For the filling:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small sweet potato (finely diced)
- 1 small red bell pepper (finely diced)
- 1 1/2 cups sweet corn kernels
- 2 scallions (chopped)
- Salt and pepper (to taste)
- 6 oz. goat cheese
- 4 oz. cream cheese
- 2 tablespoons parsley (chopped)
- Egg wash
Instructions
- In a large bowl, whisk together the flour and salt. Add the cubed butter and cut in with a pastry cutter or two knives until it resembles coarse crumbs. In a small bowl, beat together the egg, water, and vinegar. Add it to the flour mixture, and stir until just combined. The mixture will look pretty rough and shaggy. Knead gently a couple times, just enough to bring the dough together. Wrap the dough in plastic, and refrigerate for at least 1 hour.
- Heat the butter and olive oil in a skillet over medium heat. Add the sweet potato and sauté until just starting to get golden. Add the bell pepper and corn and cook until tender, about 5-8 minutes. Turn off the heat and stir in the scallions. Season with salt and pepper, to taste. Allow to cool for a few minutes. The mixture can be warm, but not piping hot.
- In a bowl, add the goat cheese, cream cheese, parsley, and vegetable mixture. Stir well and taste again for salt and pepper.
- When you’re ready to assemble the empanadas, preheat the oven to 400 degrees F. Divide the dough into 12 equal pieces. On a lightly floured surface, roll out each piece into a 5-inch circle (to achieve a circle, start with a dough ball and turn the dough a quarter turn to the left each time you roll).
- Spoon about 2-3 tablespoons filling into the center of each round, and fold it in half. Crimp each empanada closed or press with a fork. Transfer the empanadas onto a baking sheet lined with parchment paper. Lightly brush each empanada with egg wash and bake for about 30 minutes, or until golden. Cool for five minutes and serve!
Nutrition
Calories: 276kcal | Carbohydrates: 25g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 473mg | Potassium: 142mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2490IU | Vitamin C: 14.5mg | Calcium: 43mg | Iron: 1.7mg