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
Pastry for a single-crust pie (9 inches) or refrigerated pie pastry
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.
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 teaspoon filling on one 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.
Yield: about 1-1/2 dozen.
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. Wrap in plastic wrap 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.
Originally published as Sundried Tomato-Goat Cheese Empanadas in Taste of Home Christmas Annual