Ingredients
- Pastry:
- 8 Tbsp butter, at room temp
- 3 oz cream cheese, at room temp
- 1 cup sifted all purpose flour
- Filling: 2 red peppers chopped into small cubes
- 1 red onion chopped into small cubes
- 2 tbsp olive oil
- salt
- pepper
- 3 dry whole red chili peppers
- 1/4 cup goat cheese
- 1 egg yolk
- pinch of sugar
Preparation
Step 1
Pastry:
Cream the butter and cream cheese together. This may be done with an electric mixer or by hand. If you have not allowed the ingredients to come to room temperature you may soften them in the microwave. this makes it much easier to blend by hand. Blending by hand gives a much flakier crust.
Add the flour and mix well. Form into a ball, cover with plastic wrap and refrigerate until the dough has chilled, about 30mins. This will make it easier to roll out.
roll out to 1/8" thickness. Cut into 3" circles.
Filling:
Saute the fresh red peppers, red onion and whole chilis in 2 tbsps of olive oil. Add salt and pepper to taste. Remove the whole dry chilies when sauteing is completed.
Put 1/2 tsp of sauteed mixture on the dough. Top with 1/2 tsp goat cheese and carefully fold over and pinch edges. Place on a baking sheet lined with parchment paper.
Combine the egg yolk and one pinch of sugar. Brush the top of each empanada.
Bake at 350 degrees for approximately 15mins or until golden.