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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.
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 tsp sugar
- 1/2 tsp salt
- 3 tbsp butter cold
- 2 egg yolks
- 2 cups blueberries fresh
- 1 tbsp sugar
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 cup goat cheese crumbled
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.
- 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.
Serving: 1g | 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