Fresh Fig Empanadas with Goat Cheese Walnut Filling
Both savory and sweet, these delicious empanadas are filled with fresh figs simmered down in spices and paired with tangy goat cheese and crunchy walnuts.
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Equipment
- medium sauce pan
Ingredients
- 3 cups figs fresh, small dice
- 1/2 cup water
- 2-3 tablespoons honey
- pinch sea salt
- 1 cup walnuts divided
- 5 oz goat cheese
- 1 box pie crusts store bought (top and bottom)or homemade
- 2 large eggs for egg wash
- 1 tablespoons butter for greasing
Spices
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/8 teaspoon allspice
Instructions
- Preheat the oven to 400 degrees F.
- Start with preparing the figs. In a medium sauce pan over medium high heat, add the chopped figs, water, salt and honey. Bring it to a boil and then turn the down the heat to low. Str in the spices and let the figs simmer until cooked down, about 20-25 minutes. Figs will burst open and the sauce will thicken when it is done.
- Remove from the heat and let it cool for about 10 minutes and stir in 1/2 cup of the walnuts.
- For the empanada dough:
- Grease the sheet pans with the butter. Carefully remove the dough from the package (if using store-bought) and unroll it onto a floured surface. Using the cookie cutter, cut out 8 circles from each dough. (16 total)
- Add about 1/2 teaspoon of the figs and 1/2 teaspoon of the goat cheese to the middle of the circle.
- Fold the circle over to a half moon. Seal the edge gently with the prongs of a fork. Place them on the baking sheet. Brush the empanadas with the egg wash.
- Bake in the oven 10-11 minutes or until golden brown.
- Remove from the oven when done and let them cool for about 10-15 minutes before transferring to a wire cooling rack or serving.
- Serve with the remaining fig reduction along with the remaining walnuts. Drizzle with additional honey if desired.
Notes
Notes:
You will use about half of the goat cheese.
This recipe can be made without the walnuts. If so, you may want to use more of the goat cheese in the filling.
Remaining filling can be used as a garnish to the empanadas or you can save it and use it on toast, bagels, crackers or yogurt.
You may have some extra dough, enough to make 1-2 extra pieces.
I used goat cheese with honey added in but have also made these with regular goat cheese and they are still delicious.
Storing Instructions: You can store in an airtight container for 24 hours on the counter and up to 3 days in the fridge. Reheat by placing them in the microwave.
Nutrition
Calories: 232kcalCarbohydrates: 24gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 28mgSodium: 137mgPotassium: 172mgFiber: 2gSugar: 10gVitamin A: 176IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!