Spanish Empanadas with Roasted Peppers & Goat Cheese

goat cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta is lower in fat and cream cheese is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and canola oil is often less expensive.

Open a jar of roasted red bell peppers (450 grams) and drain them, shaking off excess liquid.

Transfer the roasted peppers into a tall plastic cylinder or food processor.

Measure out 2 cups of tightly packed spinach and add it on top of the roasted peppers, pushing down to compact it.

Season the mixture with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried parsley, 3/4 teaspoon sea salt, and 1/8 teaspoon freshly cracked black pepper.

Use a hand mixer to puree the mixture for about 2 minutes until well combined, then transfer it into a bowl.

Roll out the pre-made pizza dough and cut off about 1/2 inch from each side to create a square design, then cut it into 4 evenly sized pieces.

Sprinkle all-purpose flour on a flat surface, add a piece of the cut dough, and place about 2 tablespoons of the roasted pepper mix on it.

Crumble soft goat cheese on top of the pepper mix, adding a generous portion, then top with freshly chopped chives.

Fold the dough over to make the empanada, seal the edges tightly with fingertips, and pierce the outer edges with a fork on both sides.

Transfer the finished empanadas to a baking tray lined with parchment paper.

Brush the tops of the empanadas with extra virgin Spanish olive oil instead of egg wash.

Preheat the oven to 210°C (410°F) using the bake and broil option.

Bake the empanadas in the oven for 13 to 14 minutes.

After 14 minutes, remove the empanadas from the oven and brush the tops again with extra virgin Spanish olive oil as they cool.

Let the empanadas cool for a couple of minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens