Goat’s cheese and vegetable empanadillas

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!

Ingredients

• Vegetable oil1 l, for deep-frying
• Puff pastry250 g ready-rolled
• Floura little plain, for dusting
• Beetroot2 cooked, finely grated
• Carrot1 large, peeled and finely diced
• Chives1 tbsp, finely chopped
• Goat’s cheese125 g, crumbled
• Salt
• Pepper

INFO BOX

• Preparation time35 m
• Cooking time5 m
• Recipe categoryBrunch
• Recipe yield8

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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