Easy, easy appetizer for spring

I helped host a bridal shower for a co-worker recently.  When I saw a recipe for Kale and Goat Cheese Empanadas, I knew she would love them.

They are super easy to make and very yummy.  Check out the latest issue of Oprah magazine for this and other recipes, including brownies made with just a jar of Nutella, eggs, flour and salt!

I doubled the recipe.  I took two bunches of Lacinato kale and washed and chopped the greens.  Mix in salt and pepper then saute them in olive oil, I didn’t measure but about 3 tablespoons would do it for doubling the recipe.  After about 4 minutes of sauteing, put the greens to the side to cool.  Once cooled, I added one cup of crumbled goat cheese.

Then you take refrigerated pie crust dough.  I didn’t do it like the recipe said because I needed more than 8 empanadas per recipe.  So I took my Martha Stewart biscuit cutters and made 16 cut outs from each disc of dough.  I took about a pinch full of the kale mixture, put it in the center of the dough circle, wet the edges with a little water and sealed the edges by pinching them off.  This method yielded 32 bite-sized empanadas.  Bake at 350 degrees for 25 minutes or until golden.

You can make these ahead, cover with a damp cloth and foil.  Then bake when you need them later in the day.  Easy. Easy.

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