Sorry, you need to enable JavaScript to visit this website.
Goat’s cheese and vegetable empanadillas

Goat’s cheese and vegetable empanadillas

Find out how to make Goat’s cheese and vegetable empanadillas, tasty bites of crunchy dough filled with a rich and cheese... so yummy!

02 October, 2017
Average: 1.5 (22 votes)

Dietary Consideration

serves for


total time

0 HR 40 MIN


Vegetable oil
1 l, for deep-frying
Puff pastry
250 g ready-rolled
All purpose flour
a little plain, for dusting
2 cooked, finely grated
1 large, peeled and finely diced
1 tbsp, finely chopped
125 g, crumbled


Heat the vegetable oil in a large, heavy-based saucepan to 180°C | 350F.

Roll the pastry out on a lightly floured surface to a thickness of 0.5 cm.

Cut into 7-8 cm rounds and spoon a mixture of the chives, beetroot, goat’s cheese and carrot in each one, seasoning the tops as well.

Fold the pastry over the filling so that you have a semi-circle shape, using a little water to help seal the edge.

Use the tines of a fork to create a shallow pattern at the rim, then deep-fry in batches until golden-brown in colour; 4-5 minutes.

Remove and drain on kitchen paper until cool enough to handle.

Cut in half and arrange on serving plates.

Search Recipes

Vanilla mugcake

Vanilla mugcake

Next Recipe