Name: Kale and Goat Cheese Empanadas
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 2 1/2 tbsp. olive oil -; 3 1/2 oz. dried Spanish chorizo -; 1 pt. cherry tomatoes -; 3/4 tsp. kosher salt -; 1/2 tsp. ground black pepper -; 4 cod filets -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Kale and Goat Cheese Empanadas

1. 2 1/2 tbsp. olive oil -

2. 3 1/2 oz. dried Spanish chorizo -

3. 1 pt. cherry tomatoes -

4. 3/4 tsp. kosher salt -

5. 1/2 tsp. ground black pepper -

6. 4 cod filets -

How to cook deliciously - Kale and Goat Cheese Empanadas

1. Stage

Preheat oven to 350 degrees F. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add kale, salt, and pepper and cook, tossing often, until wilted, 3 to 4 minutes. Transfer to a medium bowl. When cooled to room temperature, gently toss with goat cheese.

2. Stage

Working with 1 piece of dough, brush edges with water. Place about 1/4 cup kale filling in the middle of crust, leaving a 1/2-inch border all around. Top with second wedge and press closed. Seal edges with the tines of a fork and transfer to a large baking sheet. Repeat with remaining dough and filling. Cut a small X in each empanada and brush with remaining 1/2 tablespoon oil.

3. Stage

Bake until golden brown and hot throughout, about 30 minutes. Serve immediately. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.