Name: Sun-Dried Tomato Goat Cheese Empanadas
Ingredients: 1 tbsp olive oil; 1 medium sweet onion, halved and thinly sliced; 4 oz goat cheese, crumbled; 1/4 cup sun-dried tomatoes, drained and diced; 1 pastry for a single-crust pie (9 inches)

Ingredients

Units Scale

1 tbsp olive oil
1 medium sweet onion, halved and thinly sliced
4 oz goat cheese, crumbled
1/4 cup sun-dried tomatoes, drained and diced
1 pastry for a single-crust pie (9 inches)

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Instructions

In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes.
Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping tsp. of filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.

Category: Appetizer, Snack