Swiss chard, beet and goat cheese empanadas
User Reviews
4.9
96 reviews
Excellent
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Prep Time
45 mins
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Cook Time
35 mins
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Additional Time
30 mins
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Total Time
1 hr 20 mins
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Servings
12 -15 medium size or 20-25 small empanadas
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Cuisine
South American, Fusion
Swiss chard, beet and goat cheese empanadas
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These empanadas feature a filling of sautéed Swiss chard, cooked beets, crumbled goat cheese, onion, garlic, and oregano sealed inside pastry discs and baked to a golden finish. A brush of egg wash adds color, and they are served warm with a mint crème fraiche sauce, combining earthy and tangy flavors with a tender crust.
Description
The Swiss chard, beet, and goat cheese empanadas start with sautéing onions and garlic, then cooking chopped Swiss chard until tender. This is mixed with diced cooked beets, crumbled goat cheese, and oregano to create a flavorful filling.
The filling is spooned onto empanada discs; edges are sealed using egg whites to prevent leaks, then the tops are brushed with egg yolk for a golden crust after baking. The empanadas are chilled before baking at 400°F until crisp and golden.
They are best served warm alongside a mint-infused crème fraiche sauce that adds a cool, slightly spicy contrast to the rich and earthy empanadas.
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Ingredients
- 12-15 empanada disc use homemade empanada dough for baking or store bought, medium size or 20-25 small
- 4 beet cooked, peeled and diced, small
- 1 swiss chard chopped, bunch
- 1 cup goat cheese crumbled
- ½ white onion sliced
- 2 tablespoons olive oil
- 2 garlic crushed, cloves
- 1 tablespoon oregano can also use dried oregano, fresh, finely chopped
- 1 egg yolk and white separated and lightly whisked
- salt to taste
Serve with:
- mint crème fraiche sauce spicy
Instructions
- Heat the oil and sauté the onions and garlic for 3 minutes.
- Add the chopped Swiss chard and cook for about 5 minutes, stirring occasionally.
- Remove from the heat, cool down and mix with the diced beets, crumbled goat cheese and chopped oregano.
- To assemble the empanadas spoon the stuffing on to the center of each empanada disc.
- Brush the inside edges of the empanada discs with the egg whites, this is will help them seal better and keep the filling from leaking while baking.
- Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
- Lightly brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake.
- Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
- Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden.
- Serve warm with the mint crème fraiche sauce.
Genuine Reviews
User Reviews
Overall Rating
4.9
96 reviews
Excellent
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