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Blueberry Goat Cheese Empanadas bring together creamy tangy goat cheese and juicy fresh blueberries all wrapped in a tender homemade dough. These hand pies are a delightful twist on traditional empanadas and perfect for brunch or a special dessert.
Every time I bake these for a gathering the plate empties faster than anything else on the table. I first tried this combo on a whim and now my family expects them at every spring brunch.
Ingredients
- All purpose flour: gives structure and lightness to the dough use a high quality unbleached brand for best texture
- Whole wheat flour: adds a touch of nuttiness select fine ground for a tender bite
- Sugar: sweetens both dough and filling just enough without overpowering
- Salt: balances and sharpens all the flavors look for sea salt for cleaner taste
- Butter: cold ensures flaky layers in the dough always use unsalted and cut into cubes before mixing
- Egg yolks: bind the dough while adding richness use farm fresh if possible for vibrant color
- Blueberries: fresh star of the filling provide a juicy pop seek out plump and deeply blue berries
- Goat cheese: crumbled creates a creamy tangy center choose one that is soft and mild rather than aged
- Vanilla extract: lifts the flavor of the berries pure vanilla gives a natural sweetness
- All purpose flour in the filling: thickens juices so the empanadas do not get soggy
- Egg for egg wash: gives each empanada a glossy golden shine cage free eggs often give best color
- Turbinado sugar: adds sparkle and a bit of crunch on top this is optional but highly recommended for texture contrast
Step-by-Step Instructions
- Make Dough:
- Mix together all purpose flour whole wheat flour sugar and salt in a food processor until blended. Add the cold butter and pulse just until mixture is crumbly. Pour in egg yolks and slowly stream in cold water pulsing until a soft dough forms. Do not overmix or dough will be tough.
- Chill and Prep:
- Turn out the dough onto a lightly floured surface and knead gently until smooth. Wrap in plastic and refrigerate for 30 minutes. This resting stage is crucial as it helps the dough relax and become easier to roll.
- Prepare Filling:
- In a large bowl toss fresh blueberries with vanilla extract so they are evenly coated. Sprinkle the all purpose flour and sugar over top and gently fold to combine. The flour will absorb excess juice and prevent soggy empanadas.
- Roll and Cut Dough:
- On a lightly floured surface roll the dough to about one eighth inch thick. Use a four inch round cutter or glass to cut out circles. Gather scraps and reroll but avoid overworking to keep the dough tender.
- Fill and Shape Empanadas:
- Spoon a tablespoon of goat cheese and a couple tablespoons of blueberry mixture onto the center of each round. Fold over to make half moons and press the edges firmly to seal. Crimp edges with your fingers or a fork for a decorative finish.
- Bake and Serve:
- Arrange the empanadas on a parchment lined baking sheet. Brush each with a thin layer of beaten egg for shine. Sprinkle turbinado sugar on top for added crunch. Poke each empanada with a fork to let steam escape and bake in a preheated four hundred degree oven for fifteen to eighteen minutes until deep golden brown. Serve while warm.
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Goat cheese is my favorite part in every bite the tang plays so well against the sweet berries. I remember making these with my niece last summer and she could not believe something so fancy came from our kitchen.
How to Store
Keep cooled empanadas in an airtight container in the refrigerator for up to three days. They reheat well in a toaster oven or air fryer to crisp up again. For longer storage you can freeze unbaked or baked empanadas between layers of parchment paper and bake directly from frozen adding a few extra minutes.
Swaps and Substitutions
If you do not have goat cheese try whipped cream cheese or ricotta for a milder flavor. Raspberries or blackberries work beautifully in place of blueberries. The dough can be made with only all purpose flour if that is what you have but the whole wheat version is more flavorful.
How to Serve
Blueberry goat cheese empanadas shine as a brunch treat next to coffee or tea. For dessert top them with a scoop of vanilla ice cream or a drizzle of honey. At a gathering arrange on a platter with fresh mint leaves for a bakery style presentation.
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Cultural Connection
Empanadas traditionally hail from Spanish and Latin American cuisines where they are usually savory. This sweet version is inspired by American hand pies using Mediterranean style goat cheese for unique flavor. It is a delightful fusion of cultures and seasons.
Frequently Asked Questions
- → Can I use frozen blueberries?
Yes, you can substitute frozen blueberries. Thaw and drain excess liquid to prevent soggy dough.
- → Is there a vegetarian option?
This dish is already vegetarian, using eggs and dairy but no meat ingredients.
- → How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- → Can I make the dough ahead?
Absolutely. Prepare and refrigerate the dough a day in advance. Let it come to room temperature before rolling.
- → What can I substitute for goat cheese?
Use cream cheese or ricotta if you prefer a milder flavor in place of goat cheese.
- → How do I prevent filling from leaking?
Seal edges firmly and crimp with a fork. Avoid overfilling each pastry piece.