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Swiss chard, beet and goat cheese empanadas {Empanadas de acelga, remolacha y queso de cabra}

These Swiss chard, beet and goat cheese empanadas, or empanadas de acelga, remolacha y queso de cabra,  are the result of over shopping at the Farmers’ Market, and a successful kitchen experiment.

Swiss chard, beet and goat cheese empanadas

I was thinking that Swiss chard and goat cheese would go well together in a pasta dish or maybe a pizza. It just happened that I forgot that I also bought a bunch of beets at the same stand where I got the Swiss chard. When I unpacked the ingredients, I thought about what to make with the beets, and decided to add them to whatever I ended up cooking, which turned out be these vegetarian empanadas.

Empanads filled with chard, beets and goat cheese

I have to admit that I was somewhat skeptical about these when I was making them. I thought the stuffing tasted good but still wasn’t sure how they were going to turn out. I tasted them when they were done baking and liked them, but wondered if anyone else would (I usually like to eat everything I taste).So I took one to Nicolas and he loved it.

Swiss chard, beets and goat cheese empanadas

Then I remembered that I had some leftover minty crème fraiche sauce that I made earlier. I tasted a piece of these Swiss chard, beet and goat cheese empanadas with the creamy herb sauce and it was just perfect. These empanadas were really easy to make, especially since I cheated and used the store bough empanada discs. Next time I will try them with homemade empanada dough. If you buy beets that have the greens included, you could also use the beet greens in place of the Swiss chard – to be extra efficient with your use of ingredients.

Swiss chard, beet, and goat cheese empanadas

Swiss chard, beet and goat cheese empanadas

Easy recipe for vegetarian empanadas or hand pies filled with chard, beets, goat cheese and oregano.
4.88 from 32 votes
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Course: Appetizer, Snack
Cuisine: Fusion, Latin American
Keyword: Beet, Empanadas, Goat cheese, Swiss chard
Prep Time: 45 minutes
Cook Time: 35 minutes
Refrigeration resting time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 12 -15 medium size or 20-25 small empanadas


  • 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


  • 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.

Step by step preparation photos for swiss chard, beet and goat cheese empanadas

Beets and swiss chard
Swiss chard for empanadas
Swiss chard and beet empanada filling
Swiss chard, beet and goat cheese empanada
Making empanadas at home
Baked empanadas
Empanadas or turnover pastries
Swiss chard, beet and goat cheese empanadas
Swiss chard, beet and goat cheese empanadas
Swiss chard, beet and goat cheese empanadas
Beets, chard, goat cheese and fresh oregano filling
Recipe for vegetarian empanadas

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  1. Thanks so much for such amazing web site,, I love all your recipes.. I love cooking and since I came along your site I have to say that I made some of the recipes and I love them. Now I have to try to make these empanadas.

  2. Your tips defintely make the difference here. The egg wash, chilling the empandas before baking, those made them come out so much better. My first try I just concentrated on the ingredients and the second time the process, wow what a difference and I will be back for more. Thanks


  3. WOW Laylita, I stumbled upon your site by accident and am just delighted by my detour.
    The time and effort you put into each and every recipe is evident (and most appreciated by me,
    your reader). Thanks, please keep up the wonderful work, you are now bookmarked :o)

  4. Just FYI, I am a guy who has no business in the kitchen unless Hamburger Helper is on the menu. Neverthless, as a guy in the doghouse who owed his wife a surprise homecooked meal, I made these empanadas and they turned out great! My wife was amazed, and too be honest, I was quite shocked at how much I liked them too (considering I made them)! I am glad I stumbled onto this site, as the first group came out so well, I think I am going to surprise her with one of your other empanada recipes this weekend. Thanks for the great ideas and the easy-to-follow instructions on how to make these…cheers!

    Hi Bryan – Glad you liked them, they were a pleasant surprise for us the first time I made them!

  5. Hi Bob – thank you for visiting. I agree completely on the frozen empanada discs, they are very good quality and make the whole process of making empanadas so much easier.

  6. Laylita!!!

    Great Blog!!!!!!!!!!! I love the presentation of the food and the recipes. I just wanted to say for those who don’t have time to make the dough you can get pre-made empanada discs at most Latino markets. There is an Argentine brand called La Salteña and it is excellent. They have two kinds, one for frying (I am not a fan of frying) and one for baking. Ask for the baking empanada discs. Many times these discs (La Salteña and others) are frozen but don’t let that scare you, they hold really well and taste great.

    Again, I love the blog and keep the recipes coming.

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