Pesto Empanadas with Sundried Tomatoes and Gouda

    35 minutes

    Pesto, sundried tomatoes and tasty Gouda cheese can only get better if combined to make empanadas! This super easy yet gourmet version of empanadas is a wonderful vegetarian option to include in your Argentinian repertoire.

    1 person made this

    Makes: 12 pesto empanadas

    • 12 empanada pastry discs
    • 300g Gouda cheese, cubed
    • 2 tablespoons sundried tomatoes, diced
    • 1 tablespoon pesto
    • 1 egg, lightly beaten

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 220 degrees C. Cover 2 baking trays with foil, spray with cooking oil and set aside.
    2. Place the empanada pastry discs on a flat surface and spoon the cubed cheese and sundried tomatoes into the centre of each disc, followed by a little dollop of pesto.
    3. Wet the disc edges with warm water. Fold pastry over and press edges with a fork to seal. Transfer empanadas to the prepared baking trays and brush with beaten egg.
    4. Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Remove from the oven and allow to cool just a little before serving.

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