Spanish Empanadas With Roasted Peppers Goat Cheese Recipe

There’s something incredibly satisfying about biting into these homemade empanadas—the contrast of the flaky, buttery crust with the creamy goat cheese and roasted pepper filling is pure magic. Plus, the smoky paprika and hint of cayenne give each bite a vibrant kick that keeps me coming back for more!

These Spanish empanadas are an absolute joy to make. I start with the roasted red and yellow bell peppers—there’s something so satisfying about bringing those flavors to life.

I then blend in some creamy goat cheese before conceptually sealing the whole thing up in an impossibly flaky crust made with all-purpose flour, smoked paprika, and chilled, unsalted butter. If you have a 5-hour day set aside when you pull out this recipe, know that it is worth every minute.

Ingredients

Universal flour: An essential kitchen ingredient that is abundant in carbs and provides good structure.

Butter, unsalted: Contributes flakiness and richness; high in saturated fat.

Sweet and smoky, roasted bell peppers are packed with vitamins A and C as well as antioxidants.

Chevre: Smooth and sharp; supplies high-quality protein and beneficial fats.

Paprika, smoked: Delivers warmth and depth of flavor; is rich in antioxidants.

Cayenne pepper: A spicy burst; boosts metabolism; and is awash with vitamins A and C.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 teaspoon salt
• 1/4 cup ice water
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 red bell pepper, roasted and diced
• 1 yellow bell pepper, roasted and diced
• 3 cloves garlic, minced
• 4 ounces goat cheese, crumbled
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Combine the all-purpose flour and salt in a large bowl. Add the chilled, cubed butter, and blend with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

2. Slowly add the ice water, one tablespoon at a time, and mix gently until the ingredients form a ball of dough. Refrigerate for 30 minutes.

3. As the dough rests in the refrigerator, heat olive oil in a skillet over medium heat. Add the minced onion and sauté until they turn translucent and sweet—about 5 minutes.

4. Combine the roasted red and yellow bell peppers, along with the minced garlic, in the pan. Sauté for 2-3 minutes until the aroma is delightful. Remove from heat and allow it to cool while you prepare the next step.

5. Take the cooled pepper mixture and blend it with goat cheese, smoked paprika, black pepper, and cayenne pepper in another bowl. Mix well until all ingredients are evenly distributed and the flavors are combined.

6. Set your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness.

7. With a round cutter or a small bowl, cut the dough into circles that are roughly 4 inches in diameter.

8. Put approximately one tablespoon of filling in the middle of each circle of dough. Fold the dough over to make a half-moon and press the edges together to seal. Crimp with a fork if you want to add a decorative touch.

9. Put the empanadas on a baking sheet that has been lined with parchment paper. Brush beaten egg over the tops to achieve a golden finish.

10. Preheat the oven to 350 °F. Bake the empanadas in the preheated oven for 20-25 minutes or until golden brown. Let cool a little before serving.

Equipment Needed

1. Large mixing bowl
2. Pastry cutter or fingertips
3. Measuring cups and spoons
4. Skillet
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Oven
9. Rolling pin
10. Flour surface or pastry board
11. Round cutter or small bowl (for cutting dough)
12. Baking sheet
13. Parchment paper
14. Pastry brush
15. Fork

FAQ

• Q: Can I make the dough in advance?Q: Can I prepare the dough in advance, and if so, how far in advance can I make it?

  A: Yes, you can make the dough up to two days beforehand. Just wrap the dough tightly in plastic, and store it in the fridge.

• Q: How do I roast the peppers?To cook the peppers by roasting them, put them under a broiler or over an open flame until they are charred all over. Then, place them in a covered bowl to cool before peeling off the skins and dicing the peppers.
• Q: Is there a substitute for goat cheese?You can substitute goat cheese with feta cheese and achieve a similar taste and texture.
• Q: Can the empanadas be frozen?Certainly! You can freeze the raw empanadas on a baking sheet until firm, then place them in a freezer bag. Bake them directly from the freezer, adding a few extra minutes to the baking time if necessary.
• Q: What other fillings can be used?A: For variety, you can experiment with fillings such as sautéed mushrooms, spinach, or cooked spiced meats.
• Q: How do I prevent the empanadas from leaking?A: See to it that the edges are sealed properly. Crimp them with a fork or twist them tightly shut before you brush on the egg wash.
• Q: Can I use a different type of flour?A: For the best texture, use all-purpose flour. You can use whole wheat flour for a more rustic, hearty dough. You’ll need to adjust the liquid because whole wheat flour absorbs more moisture and takes longer to hydrate.

Substitutions and Variations

You can use whole wheat flour instead of all-purpose flour to add a nuttier flavor and extra fiber.
For a dairy-free choice, replace unsalted butter with an equal amount of chilled coconut oil.
Feta cheese can be used instead of goat cheese for a similar tangy flavor.
You can use ordinary paprika for a milder flavor if you lack smoked paprika.
Substituting regular red or yellow bell peppers for roasted peppers is acceptable; however, the depth of flavor you get from roasting is not to be found in the unroasted version.

Pro Tips

1. Chill the Dough Thoroughly After forming the dough, ensure it chills for at least 30 minutes, or even longer if possible. This helps the butter firm up, making the dough easier to roll out and contributing to a flakier texture.

2. Roast Bell Peppers for Extra Flavor To enhance the flavor of the roasted bell peppers, consider charring them over an open flame or under a broiler until the skin is blackened. Then, place them in a covered bowl to steam for a few minutes, making the skin easy to peel. This process adds a smoky depth to the filling.

3. Use High-Quality Goat Cheese Opt for a high-quality goat cheese, as the flavor is a key component of the filling. A creamy and tangy goat cheese will elevate the overall taste of the empanadas.

4. Adjust Spice Levels to Taste If you prefer a spicier filling, you can increase the amount of cayenne pepper or add a pinch of red pepper flakes. Conversely, reduce or omit the cayenne if you want a milder flavor.

5. Ensure a Tight Seal When sealing the empanadas, ensure the edges are pressed tightly together to prevent the filling from leaking during baking. If necessary, moisten the edges with a bit of water before crimping with a fork for a better seal.