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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.
Course
Appetizer, Snack
Cuisine
Fusion, Latin American
Keyword
Beet, Empanadas, Goat cheese, Swiss chard
Prep Time
45
minutes
minutes
Cook Time
35
minutes
minutes
Refrigeration resting time
30
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
12
-15 medium size or 20-25 small empanadas
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
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.