Blueberry Goat Cheese Empanadas (Printer-Friendly)
Tangy goat cheese and blueberries wrapped in golden pastry—perfect for any occasion or sweet brunch table.
# What You’ll Need to Cook:
→ Dough
01 -
240 g all-purpose flour
02 -
90 g whole wheat flour
03 -
2 teaspoons granulated sugar
04 -
0.5 teaspoon fine salt
05 -
45 g unsalted butter, cold
06 -
2 egg yolks
07 -
180 ml cold water
→ Filling
08 -
300 g fresh blueberries
09 -
1 tablespoon granulated sugar
10 -
8 g all-purpose flour
11 -
1 teaspoon vanilla extract
12 -
120 g goat cheese, crumbled
→ Topping
13 -
1 egg, for egg wash
14 -
Turbinado sugar, optional
# Steps to Prepare:
01 -
Combine all-purpose flour, whole wheat flour, sugar, and salt in a food processor. Add cold butter and pulse briefly. Incorporate egg yolks and cold water, processing until a soft dough forms. Line a baking sheet with parchment paper.
02 -
Turn the dough onto a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for 30 minutes.
03 -
Set oven to 200°C.
04 -
In a bowl, toss blueberries with vanilla extract, then coat evenly with flour and sugar.
05 -
On a floured surface, roll dough to approximately 3 mm thickness. Cut into 10 cm rounds.
06 -
Place 1 tablespoon of goat cheese and several tablespoons of blueberry mixture in the centre of each round. Fold over to enclose filling, pressing edges to seal, then crimp with fingers or fork. Transfer to prepared baking sheet.
07 -
Brush each empanada with egg wash. Pierce tops with a fork and sprinkle with turbinado sugar if desired.
08 -
Bake for 15–18 minutes or until golden brown. Cool slightly before serving.
# Extra Cooking Tips:
01 -
Store empanadas in an airtight container in the refrigerator for up to 3 days, or freeze for extended storage.