Last updated on January 30th, 2017 at 04:56 pm
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!
MY LATEST VIDEOSThese 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.
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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.
Just popped these in the oven and can’t wait to try one! Thank you for sharing this recipe Jo!!
Ooo, these look awesome. I bought goats milk yesterday with plans to make goat cheese today, AND I have fresh blueberries in the fridge…this is definitely happening!:)
Great, I’d love to hear how they turn out 🙂
I love berries and goat cheese together!! This looks great!!! I’ve never tried making empanadas but these are inspirational.
Ow wow, just yummy, can’t wait for saturday my free day. BLUEBERRY GOAT CHEESE EMPANADAS PLUS NETFLIX ? LIFE’S GOOD
Thanks for the recipe and instructions <3
Sounds like my kinda Saturday!! Have fun!
Thanks Jo, Have a great day <3
Amazing!
Dear LORD I need like 235904205 in my mouth right NOW! Holy moly these look so dang good! Yes, I will be enjoying this recipe this tonight, tomorrow and this weekend. Great recipe, Jo!
Thanks Heather!
These empanadas look incredible, Jo! I love the blueberry and goat cheese combo!
These are MOST DEFINATELY not your run of the mill empanadas!! It’s like something Bobby Flay would come up with – a spin on a classic dish and even a unique flavour combo (i.e. blueberries and goat cheese) but yet still familiar, if that makes sense? Like, people think: Well DUH of course goats cheese and blueberries will go fantastic, WHY haven’t I thought of that before? (Well ok, when I say people’s head, I mean my head. 😉 )
Hmm, I’ve been meaning to try baked empanadas for ages, you’ve convinced me now. Thanks Jo!!
Hope you try them, they were yummy! Someone mentioned basil would make a nice addition too!
Ohhhhhh man- this sounds (and LOOKS) SO good…. I’m definitely pinning this one, what a great way to make use of some fresh blueberries- and I love the goat cheese in it, makes it different! 🙂 Thanks Jo!!
I love the flavor combo of fruit and goat cheese. How can you lose when jamming it into an empanada!? Crispy outside and that beautiful melt in yo mouth filling? YES. That color in your last shot is just magical.
Thanks Melissa 🙂