Blueberry Goat Cheese Empanadas – not your everyday run of the mill empanadas. These empanadas are stuffed with creamy goat cheese and fresh blueberries.
On with my baking addiction! I made for you guys these incredible blueberry goat cheese empanadas, just cause I love you all. And I love blueberries! I had lots of fresh blueberries I bought at Costco and didn’t want to waste them, so empanadas it is. With goat cheese, nonetheless!
These empanadas are so good, you won’t want to stop eating them, you might not be able to stop yourself. I couldn’t, I had 3 in a row! The creamy goat cheese takes these empanadas to a whole new level of deliciousness. You will not want to skip the goat cheese. Granted if you’re not a fan of goat cheese, I suppose you could use regular cream cheese instead, but be brave, go with goat cheese!
Now look at those blueberries. Don’t they just scream “EAT ME!” Just gorgeous! While I do love to eat blueberries just on their own, I’d much rather prefer them in a nice little pastry. To make the dough for the empanadas is a fairly simple task, you’ll need a food processor though. I used all purpose flour along with some whole wheat flour. It’s a very simple dough to make, flour, eggs, a bit of butter and some cold water. That’s it.
I tossed the blueberries with some flour, sugar and a bit of vanilla extract. And let’s not forget the goat cheese in the filling, a must!
Basically that’s all there is to these puppies. They’re just so delicious and impressive, look at that color. Yeah, I could barely wait for them to cool a bit before I sunk my teeth in them.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Blueberry Goat Cheese Empanadas - not your everyday run of the mill empanadas. These empanadas are stuffed with creamy goat cheese and fresh blueberries.
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 tsp sugar
- 1/2 tsp salt
- 3 tbsp cold butter
- 2 egg yolks
- 2 cups fresh blueberries
- 1 tbsp sugar
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 cup crumbled goat cheese
- 1 egg for egg wash
- Turbinado sugar optional
In a food processor combine the all purpose flour, whole wheat flour, sugar and salt. Add butter and process for another 5 seconds. Add egg yolks and 3/4 cup of cold water and process until dough is soft, a couple minutes. Line a baking sheet with parchment paper.
Turn the dough onto a lightly floured surface and knead until smooth. Cover in plastic wrap and let it rest for 30 minutes in fridge before using.
Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
In a bowl pour vanilla extract over blueberries and toss. Add flour and sugar over blueberries and toss.
Roll out the empanada dough so that it's about 1/8 of an inch in thickness, might be easier if you cut the dough in half first then work with each half separately. Cut the dough into 4 inch rounds, you can use a bowl or a big mug to cut into rounds. Alternately you could cut dough in 16 pieces and roll out each piece into a 4 inch round.
Spoon about 1 tbsp of goat cheese onto each round, then a couple tbsp of prepared blueberries, onto the center of each round, then fold dough in half enclosing the filling. Press the edges together to seal, then crimp either with your fingers or a fork. Transfer empanadas to prepared baking sheet. There should be enough empanada dough for 16 empanadas.
Brush each empanada with egg wash and using a fork poke holes into each empanada. Sprinkle top of empanadas with a bit of Turbinado sugar.
Bake for 15 to 18 minutes or until empanadas or golden brown.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.