Looking for an easy snack for the kids? These sundried tomato and goat cheese empanadas are ideal for school lunches or after school snacks.
Prep time 1 hour
Cooking time 15 minutes
Makes 12-15
Ingredients
- 1 tbsp olive oil
- 1 medium red onion, halved and thinly slices
- 125g fresh goat cheese, crumbled
- 1/4 cup finely chopped oil-packed sundried tomatoes, drained
- 1 sheet frozen shortcrust pastry
Method
- 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 200C. Line two oven trays with baking paper.
- Cut 11.5cm discs from pastry. Place 1 heaped teaspoon in the centre of the disc. Bursh pastry edges with water, then fold in half to enclose filling. Use a fork to press edges to seal. Repeat.
- Place empanadas on the prepared trays. Bake for 15-20 minutes or until golden.
Nutritional Information (per serving, 1 empanada)
Calories: 99kcal; Fat: 4g; Cholesterol: 18mg; Sodium: 98mg; Carbohydrates: 8g; Protein: 2g.
