Blueberry Goat Cheese Empanadas
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Blueberry Goat Cheese Empanadas – stuffed with creamy goat cheese and fresh blueberries, these are not your everyday, run of the mill empanadas.
Goat cheese and blueberries may sound like an unusual combination but the merriment of these two ingredients make these blueberry goat cheese empanadas a hit!
They’re just so delicious and impressive; A little bit sweet, a little bit savoury – not to mention the stunning flavor and colour combination they produce. What are you waiting for?! Start baking!
What is an empanada?
Empanadas are a Spanish or Latin-American pastry. Usually baked or fried, they are similar to a turnover and typically filled with savory ingredients like beef or chicken. Generally shaped in half-moons they can range in size from extra small to extra large. Empanadas are an extremely popular dish in many countries and you can find them in an extensive variety of fillings and flavors.
Ingredients
For Dough
- Flour – I used a mixture of all-purpose and whole wheat flour.
- Sugar
- Salt
- Butter – Cold, unsalted.
- Egg yolks
For Filling
- Blueberries – Fresh.
- Sugar – You can substitute honey or agave.
- Flour – I used all-purpose.
- Vanilla – If you don’t have vanilla you can substitute maple syrup. Any changes in flavor will be subtle.
- Goat cheese – Crumbled.
For topping
- Egg – For egg wash.
- Turbinado Sugar – Also known as raw sugar, optional.
Why goat cheese?
The creaminess of the goat cheese takes these empanadas to a whole new level of delicious. You won’t want to skip the goat cheese, trust me! Goat cheese provides healthy fats and is a great source of protein and calcium – for strong bones! It’s also lower in lactose so it’s easier for us to digest. Granted if you’re truly not a fan of goat cheese, you can use regular cream cheese instead.
How to make blueberry empanadas
- 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 3/4 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 F degrees.
- 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.
How to serve
These little goat cheese empanadas are so scrumptious they can be served hot or cold! I like to have mine when they are warm from the oven, I can hardly wait for them to cool down a little before I eat one. They would be beautiful as an accompaniment to breakfast, a snack, or paired with a nice cup of tea as an afternoon treat. However you want to serve them, they won’t do you wrong in the flavor department.
Make ahead
You can pre-make your empanadas before hand and store them uncooked in the fridge for up to two days! Uncooked empanadas can also be kept in the freezer for a longer shelf life – up to three months! Just store them individually wrapped in plastic and placed in re-sealable plastic freezer bags.
The best part? There’s no need to thaw before baking! They can go straight from the freezer to your oven, convenient and delicious.
Leftovers
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.
Refer to above for uncooked empanada storing instructions.
More delicious recipes to try:
- Mini Blueberry Galettes
- Blueberry Coffee Cake
- Beef Empanada
- Beets And Goat Cheese Pasta
- Blueberry Muffins
- Easy Strawberry Cake
- Blueberry Fritters
- Blueberry Buttermilk Pancakes
- Lemon Blueberry Ricotta Pancakes
- Dutch Baby Pancake
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Blueberry Goat Cheese Empanadas
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
- 1 egg (for egg wash)
- Turbinado sugar (optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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
- 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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can I use fresh frozen blueberries?
Yes, absolutely!
Hi,
I made this today. I notice that the water is not part of the ingredients for the dough. I also used the metric system, but the 2 cups blueberries I think are a bit too much in grams, probably is better to leave it like that.
The result was great. I will be freezing some of them for future breakfasts.
If you don’t have whole wheat flour, can you substitute with more all purpose flour?
Absolutely!
I made this recipe tonight after completely failing to make the dough properly yesterday. I’m typically a rather good baker, but this dough recipe just wasn’t holding together properly for me and I chuckled it. Went down to trader joe’s and bought ready made pie crust to make my life easier.
The filling… absolutely superb. I could have been quite happy to just eat bowls and bowls of this blueberry and goat cheese filling.
Overall these came out as wonderful little snacks that aren’t too sweet.
I very much enjoyed them.
This recipe looks delicious! If I make these today for tomorrow night, will they be okay? I’m assuming they need refrigeration because of the cheese and I don’t want them to get soggy.
They probably will get a bit soggy, but I’d cover them with aluminum foil and refrigerate them or just prepare them the day before and bake them the day of.
About how many single empanadas does this recipe create?
16 empanadas.
Looking for a morning tailgate recipe. Could these be made the day before, and served room temp, or should I reheat them?
Either will work, though I prefer mine heated a bit, you can either microwave them for a few seconds or I prefer just popping them in the oven for a few minutes until heated through.
Have you tried freezing these? I’m just wondering if they would freeze well.
Yes you can freeze them.
Could you use coconut or almond flour instead? These sound amazing !
Hi Maria,
I haven’t tried with either, so I can’t tell you for sure without further experimenting with it. However, for this kind of dough, it might work. 🙂
I made these and brushed honey on top after I tried one with out….. It brought out a little sweetness and were delicious. Thanks for the recipe!
My pleasure, glad you liked them!
So I was thinking,
I’m not a fan of goat cheese and neither is my husband. I was thinking about substituting goat cheese with CREAM CHEESE or a tad-bit of sour cream and sugar for the tangy taste what do you think?
?????
Oh absolutely that would work, great combo!
Perfect! Can’t wait to make this awesome recipe. Thank you !
Could you put these together the night before and then bake them the next day??
I think that will be fine, you can prepare them, arrange them on the baking sheet and cover them up with plastic wrap.
Hi! I tried the empanadas last night! My blueberries weren’t very sweet, so I added a small piece of dark chocolate to half the batch! Needless to say, I never even got one of the chocolate bit ones 🙁
These turned out so pretty I can’t wait to make them for company! Thanks for the recipe!
You’re welcome Susie 🙂
hi…these look delish. No one has mentioned how they have turned out. Would love to hear. Btw by goat cheese, you do you mean feta? Only asking because the recipe says”crumbled” goat cheese, which more closely describes feta. Thanks.
Yeah, it’s goat feta cheese. 🙂
Do you think I could use a can of pop open crescent dough from the supermarket?
Yeah you could, sure, should be just fine.