4.9 from 96 votes
Swiss chard, beet and goat cheese empanadas
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.
Prep Time
45 mins
Cook Time
35 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings:
12
-15 medium size or 20-25 small empanadas
Course:
Appetizer, Snacks
Cuisine:
South American, Fusion
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.
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