Goat’s cheese and vegetable empanadillas
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Find out how to make Goat’s cheese and vegetable empanadillas, tasty bites of crunchy dough filled with a rich and cheese... so yummy!
02 October, 2017
ingredients
Vegetable oil
1 l, for deep-frying
Puff pastry
250 g ready-rolled
All purpose flour
a little plain, for dusting
Beetroots
2 cooked, finely grated
Carrots
1 large, peeled and finely diced
Chives
1 tbsp, finely chopped
Goat's cheese
125 g, crumbled
Salt
Pepper
Preparation
Heat the vegetable oil in a large, heavy-based saucepan to 180°C | 350F.
Roll the pastry out on a lightly floured surface to a thickness of 0.5 cm.
Cut into 7-8 cm rounds and spoon a mixture of the chives, beetroot, goat’s cheese and carrot in each one, seasoning the tops as well.
Fold the pastry over the filling so that you have a semi-circle shape, using a little water to help seal the edge.
Use the tines of a fork to create a shallow pattern at the rim, then deep-fry in batches until golden-brown in colour; 4-5 minutes.
Remove and drain on kitchen paper until cool enough to handle.
Cut in half and arrange on serving plates.
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