Goat’s cheese and vegetable empanadillas recipe

  • Makes 10-12
  • 20 mins to prepare and 20 mins to cook
  • 193 calories / serving
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172044 goat's cheese and vegetable empanadillas HERO

Heat the vegetable oil in a large, heavy-based saucepan to 180°C.

Roll the pastry out on a lightly floured surface to a thickness of ½ cm.Cut into 7-8cm 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 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.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

  • Ingredients

  • 1l vegetable oil, for deep-frying
  • 250g ready-rolled puff pastry
  • a little plain flour, for dusting
  • 2 cooked beetroots, finely grated
  • 1 large carrot, peeled and finely diced
  • 1tbsp chives, finely chopped
  • 125g goat’s cheese, crumbled
  • salt
  • pepper
  • Energy 805kj 193kcal 10%
  • Fat 16g 23%
  • Saturates 5g 23%
  • Sugars 2g 2%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 10.4g Protein 2.9g Fibre 1g


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