Kale and Goat Cheese Empanadas

For a Southwestern version, use 2 stemmed, seeded, and chopped poblano peppers instead of kale and 1-1/4 cups chopped rotisserie chicken in place of goat cheese.

Kale and Goat Cheese Empanadas
Adapted from oprah.com
Kale and Goat Cheese Empanadas

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

8

empanadas

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Adapted from oprah.com

Ingredients

  • 1.5

    T EVOO, divided

  • 1

    (1/2lb) bunch Tuscan (also called lacinato or dinosaur) kale, stems removed & leaves chopped

  • 1/2

    t kosher salt

  • 1/8

    t ground black pepper

  • 4

    oz goat cheese, crumbled

  • 2

    refrigerated (9") piecrusts, each cut into 8 triangles

Directions

1. Preheat oven to 350F. 2. In a lg skillet, heat 1T EVOO over med-high heat. 3. Add kale, salt, & pepper & cook, tossing them often, until wilted, 3-4 min. 4. Transfer to a med bowl. When cooled to room temp, gently toss w/goat cheese. 5. Working w/1 piece of dough, brush edges w/water. 6. Place ~ 1/4c kale filling in mid of crust, leaving a 1/2" border all around. 7. Top w/2nd wedge & press closed. Seal edges w/tines of a fork & transfer to a lg baking sheet. 8. Repeat w/remaining dough & filling. 9. Cut a small X in each empanada & brush w/remaining 1/2T EVOO. 10. Bake until golden brown & hot throughout, ~ 30 min. Serve immediately.

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