Goat Cheese And Green Olive Empanadas Recipes

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CHILEAN BEEF AND OLIVE EMPANADAS



Chilean Beef and Olive Empanadas image

Lorain is known as the International City, because people came from all over the world to work. During the summer, the city hosts a festival to celebrate the diverse community. One year, I got to help my Chilean friend's mom prepare these for the festival. They bring back happy memories! -Kristyne Mcdougle, Lorain, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 20 servings.

Number Of Ingredients 12

1 pound ground beef
1/2 large onion, finely chopped
3 hard-boiled large eggs, chopped
1/3 cup chopped pitted green olives
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 packages (14 ounces each) frozen empanada dough discs, thawed
1 large egg, beaten
Salsa Verde, optional

Steps:

  • Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.

Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 338mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.

SUN-DRIED TOMATO GOAT CHEESE EMPANADAS



Sun-Dried Tomato Goat Cheese Empanadas image

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

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield about 1-1/2 dozen.

Number Of Ingredients 5

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
Pastry for a single-crust pie (9 inches) or 1 sheet refrigerated pie crust

Steps:

  • 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., 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.

Nutrition Facts : Calories 99 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SMOKED RIB-EYE AND GOAT CHEESE EMPAñADAS



Smoked Rib-Eye and Goat Cheese Empañadas image

This is a terrific make-ahead appetizer. The steak must be coated with the spice rub and chilled overnight before grilling, then the empanadas can be assembled completely one day before baking.

Provided by Guillermo Pernot

Yield Makes about 18

Number Of Ingredients 21

1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried ancho chile powder
1 teaspoon dried chipotle chile powder
1 16-ounce rib-eye steak (about 1 1/4 inches thick)
2 cups hickory or mesquite wood chips, soaked in water 1 hour, drained
1 9-inch-diameter disposable aluminum foil pan
3 tablespoons olive oil
1 medium white onion, chopped
1 large green bell pepper, chopped
3 tablespoons tomato paste
2 tablespoons chopped fresh parsley
4 cups all purpose flour
2 teaspoons paprika
1 teaspoon salt
1 cup lard, room temperature
1/2 cup (or more) room-temperature water
1 4- to 5-ounce log soft fresh goat cheese
2 eggs, beaten to blend (for glaze)

Steps:

  • Mix first 6 ingredients in small bowl. Rub spice mixture all over both sides of steak. Chill overnight.
  • Prepare barbecue (medium-high heat). Place drained wood chips in aluminum foil pan; place pan directly atop coals on barbecue. When chips begin to smoke, sprinkle steak with salt and pepper. Grill steak about 6 minutes per side for rare. Cool slightly. Trim and discard any fat from steak, then finely chop steak.
  • Heat oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until tender, about 8 minutes. Add chopped steak and tomato paste; sauté 3 minutes. Stir in parsley. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
  • Blend flour, paprika, and salt in processor. Add lard by tablespoonfuls to processor. Using on/off turns, cut in until coarse meal forms. Add 1/2 cup water; process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap each disk in plastic; let stand at room temperature 30 minutes.
  • Oil 2 large baking sheets. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Using 4-inch-diameter plate or bowl as guide, cut out rounds. Place 1 rounded tablespoon steak filling in center of each dough round. Top filling on each with scant 1 teaspoon goat cheese. Brush dough edges with egg glaze. Fold dough over filling, enclosing filling. Using fork, seal crust edges. Transfer empanadas to prepared sheets. Repeat with second dough disk, remaining filling, and cheese. Gather and reroll dough scraps and cut out additional rounds until all dough is used. (Can be made 1 day ahead. Cover empanadas and remaining egg glaze separately and chill.)
  • Preheat oven to 375°F. Brush empanadas with remaining egg glaze. Bake empanadas until crust is golden, about 28 minutes. Transfer to plates.

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