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a blueberry goat cheese empanadas split in half exposing the center
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4.55 from 24 votes

Blueberry Goat Cheese Empanadas

Blueberry Goat Cheese Empanadas - stuffed with creamy goat cheese and fresh blueberries, these are not your everyday, run of the mill empanadas.
Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Course: Brunch, Dessert
Cuisine: American
Keyword: blueberry goat cheese empanadas, empanadas
Servings: 16
Calories: 162kcal
Author: Joanna Cismaru

Ingredients

For Dough

  • 2 cups all-purpose flour
  • ¾ cup whole wheat flour
  • 2 teaspoon sugar
  • ½ teaspoon salt
  • 3 tablespoon butter cold
  • 2 egg yolks

For Filling

  • 2 cups blueberries fresh
  • 1 tablespoon sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup goat cheese crumbled

For topping

US Customary - Metric

Instructions

  • Mix Dough - 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 ¾ cup of cold water and process until dough is soft. Line a baking sheet with parchment paper.
  • Prep - Turn the dough onto a lightly floured surface and knead until smooth. Cover in plastic wrap and let rest for 30 minutes in fridge before using. Preheat oven to 400℉.
  • Mix Filling - In a bowl pour vanilla extract over blueberries and toss. Add flour and sugar over blueberries and toss.
  • Roll Out & Cut Dough - Roll out the empanada dough so that it's about 1/8 of an inch in thickness. Cut the dough into 4 inch rounds.
  • Make Empanadas - Spoon about 1 tbsp of goat cheese and 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 fork. Transfer empanadas to the prepared baking sheet.
  • Bake & Serve - Brush each empanada with egg wash and using a fork poke holes into each empanada. Sprinkle top of empanadas with turbinado sugar. Bake for 15 to 18 minutes or until golden brown. Serve.

Notes

  1. Store cooked empanadas in an airtight container in the fridge for up to 3 days. They can also be stored in the freezer for a longer shelf life.

Nutrition

Serving: 1serving | Calories: 162kcal | Carbohydrates: 20g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 150mg | Potassium: 61mg | Fiber: 1g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg