Menu
Sun-Dried Tomato Goat Cheese Spread Sun-Dried Tomato Goat Cheese Spread
Apricot Empanadas Apricot Empanadas
Sun-Dried Tomato Grilled Cheese Sandwich Sun-Dried Tomato Grilled Cheese Sandwich
Moroccan Empanadas Moroccan Empanadas
Sun-Dried Tomato Burgers Sun-Dried Tomato Burgers
Tomato-Goat Cheese Spread Tomato-Goat Cheese Spread
After-Christmas Empanadas After-Christmas Empanadas
Pumpkin Cheesecake Empanadas Pumpkin Cheesecake Empanadas
Cornmeal Empanadas Cornmeal Empanadas
Grilled Goat Cheese & Arugula Sandwiches Grilled Goat Cheese & Arugula Sandwiches
Spanish Rice Empanadas Spanish Rice Empanadas
Sun-Dried Tomato Lamb Burgers Sun-Dried Tomato Lamb Burgers
Gourmet Burgers with Sun-Dried Tomato Gourmet Burgers with Sun-Dried Tomato
Sun-Dried Tomato Turkey Burgers Sun-Dried Tomato Turkey Burgers
Sun-Dried Tomato Garlic Bread Sun-Dried Tomato Garlic Bread
Crispy Goat Cheese Appetizers Crispy Goat Cheese Appetizers
Chilean Beef and Olive Empanadas Chilean Beef and Olive Empanadas
Apple and Goat Cheese Salad Apple and Goat Cheese Salad
Grilled Cheese, Bacon and Oven-Dried Tomato Sandwich Grilled Cheese, Bacon and Oven-Dried Tomato Sandwich
Sun-Dried Tomato Dip Sun-Dried Tomato Dip

Sun-Dried Tomato Goat Cheese Empanadas

Add a Review
Test Kitchen Approved
Total Time

Prep: 1 hour Bake: 15 min.

Makes

about 1-1/2 dozen

Updated: Nov. 02, 2023
I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. —Lynn Scully, Rancho Santa Fe, California
Sun-Dried Tomato Goat Cheese Empanadas
Sun-Dried Tomato Goat Cheese Empanadas Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 medium sweet onion, halved and thinly sliced
  • 1 log (4 ounces) fresh goat cheese, crumbled
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes, drained
  • Dough for a single-crust pie or 1 sheet refrigerated pie crust

Directions

  1. In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes.
  2. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping tsp. of filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour. Test Kitchen Tips
  • These empanadas are perfect because they can be done well in advance and frozen, or made the day before and simply refrigerated.

    • Nutrition Facts

    1 empanada: 99 calories, 7g fat (4g saturated fat), 18mg cholesterol, 98mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 2g protein.