Goat’s cheese and vegetable empanadillas

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!

October 2, 2017

Dietary Consideration

serves for

8

total time

0 HR 40 MIN

ingredients

Vegetable oil
1 l, for deep-frying
Puff pastry
250 g ready-rolled
Flour
a little plain, for dusting
beetroot
2 cooked, finely grated
carrot
1 large, peeled and finely diced
Chives
1 tbsp, finely chopped
goat’s cheese
125 g, crumbled
salt
Pepper

Preparation

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.

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