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Home / Recipes

Blueberry Goat Cheese Empanadas

48 minutes
4.53 from 23 votes
42 Comments
Jump to RecipePrint Recipe
  • 508
by: Joanna Cismaru
10.01.20

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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.

a blueberry empanada broken in half and the two halves stacked on top of each other with other blueberry empanadas in the background

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.

a bowl full of blueberries

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

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.

process shots showing how to make blueberry empanadas

How to make blueberry empanadas

  1. 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.
  2. 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.
  3. Mix Filling – In a bowl pour vanilla extract over blueberries and toss. Add flour and sugar over blueberries and toss.
  4. 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.
  5. 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.
  6. 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.

a bunch of blueberry empanadas on fresh out of the oven on parchment papger

More delicious recipes to try:

  • Mini Blueberry Galettes
  • Blueberry Coffee Cake
  • Beef Empanada
  • Berry Berry Summer Pie
  • Spicy Baked Mexican Chicken Egg Rolls
  • Bakery Style Blueberry Muffins
  • Easy Strawberry Cake
  • Blueberry Buttermilk Pancakes
  • Lemon Blueberry Ricotta Pancakes
  • Dutch Baby Pancake

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

a blueberry goat cheese empanadas split in half exposing the center

Blueberry Goat Cheese Empanadas

4.53 from 23 votes
Prep: 30 mins
Cook: 18 mins
Total: 48 mins
Author: Joanna Cismaru
Serves: 16
Print Pin Rate
Blueberry Goat Cheese Empanadas – stuffed with creamy goat cheese and fresh blueberries, these are not your everyday, run of the mill empanadas.

Ingredients

For Dough

  • 2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoon sugar
  • 1/2 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
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 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.

Recipe 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 Information:

Serving: 1gCalories: 162kcal (8%)Carbohydrates: 20g (7%)Protein: 6g (12%)Fat: 6g (9%)Saturated Fat: 4g (25%)Cholesterol: 47mg (16%)Sodium: 150mg (7%)Potassium: 61mg (2%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 270IU (5%)Vitamin C: 2mg (2%)Calcium: 30mg (3%)Iron: 1mg (6%)
Course:Brunch, Dessert
Cuisine:American
Keyword:blueberry goat cheese empanadas, empanadas
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Madeleine Cogbill says

    April 16, 2021 at 9:44 pm

    If you don’t have whole wheat flour, can you substitute with more all purpose flour?

    Reply
    • Joanna Cismaru says

      April 17, 2021 at 10:11 am

      Absolutely!

      Reply
  2. B says

    September 23, 2020 at 5:16 pm

    4 stars
    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.

    Reply
  3. Sheree says

    December 23, 2019 at 11:34 am

    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.

    Reply
    • jo says

      December 23, 2019 at 5:15 pm

      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.

      Reply
  4. Mitch says

    January 19, 2018 at 7:22 am

    About how many single empanadas does this recipe create?

    Reply
    • Joanna Cismaru says

      January 21, 2018 at 5:18 pm

      16 empanadas.

      Reply
  5. Dee says

    September 6, 2017 at 7:19 pm

    Looking for a morning tailgate recipe. Could these be made the day before, and served room temp, or should I reheat them?

    Reply
    • Joanna Cismaru says

      September 6, 2017 at 8:17 pm

      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.

      Reply
  6. Joie says

    June 28, 2017 at 12:15 pm

    Have you tried freezing these? I’m just wondering if they would freeze well.

    Reply
    • Fenne Kieken says

      June 30, 2017 at 10:59 am

      Yes you can freeze them.

      Reply
  7. Maria says

    September 6, 2016 at 7:46 pm

    Could you use coconut or almond flour instead? These sound amazing !

    Reply
    • Joanna Cismaru says

      September 7, 2016 at 9:27 am

      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. 🙂

      Reply
  8. LadyJ says

    January 20, 2016 at 4:34 am

    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!

    Reply
    • jo says

      January 20, 2016 at 10:06 am

      My pleasure, glad you liked them!

      Reply
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Joanna Cismaru

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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