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Swiss chard, beet and goat cheese empanadas

Easy recipe for vegetarian empanadas or hand pies filled with chard, beets, goat cheese and oregano.

Prep Time
45 mins
Cook Time
45 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 medium size or 20-25 small empanada discs use homemade empanada dough for baking or store bought)
  • 4 small beets cooked, peeled and diced
  • 1 bunch of Swiss chard chopped
  • 1 cup crumbled goat cheese
  • ½ white onion sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves crushed
  • 1 tablespoon finely chopped fresh oregano can also use dried oregano
  • 1 egg yolk and white separated and lightly whisked
  • salt to taste
Serve with:
  • Spicy mint crème fraiche sauce

Instructions

    Cup of Yum
  1. Heat the oil and sauté the onions and garlic for 3 minutes.
  2. Add the chopped Swiss chard and cook for about 5 minutes, stirring occasionally.
  3. Remove from the heat, cool down and mix with the diced beets, crumbled goat cheese and chopped oregano.
  4. To assemble the empanadas spoon the stuffing on to the center of each empanada disc.
  5. 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.
  6. Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
  7. Lightly brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake.
  8. Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
  9. Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden.
  10. Serve warm with the mint crème fraiche sauce.