Sun-Dried Tomato Goat Cheese Empanadas

Name: Sun-Dried Tomato Goat Cheese Empanadas
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: about 1-1/2 dozen
Ingredients: 1 tablespoon olive oil; 1 medium sweet onion, halved and thinly sliced; 1 log (4 ounces) fresh goat cheese, crumbled; 1/4 cup finely chopped oil-packed sun-dried tomatoes, drained; Dough for a single-crust pie or 1 sheet refrigerated pie crust

TEST KITCHEN APPROVED

Total Time:Prep: 1 hour Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Lynn Scully, Rancho Santa Fe, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 02, 2023

I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. —Lynn Scully, Rancho Santa Fe, California

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour. Test Kitchen Tips

These empanadas are perfect because they can be done well in advance and frozen, or made the day before and simply refrigerated.

TEST KITCHEN APPROVED

Sun-Dried Tomato Goat Cheese Empanadas

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Yield:about 1-1/2 dozen

Prep:1 hour

Cook:15 min

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Ingredients

1 tablespoon olive oil
1 medium sweet onion, halved and thinly sliced
1 log (4 ounces) fresh goat cheese, crumbled
1/4 cup finely chopped oil-packed sun-dried tomatoes, drained
Dough for a single-crust pie or 1 sheet refrigerated pie crust

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Directions

1
In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes.

2
Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping tsp. of filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.