Cream Cheese and Roasted Red Pepper Empanadas

Cream Cheese and Roasted Red Pepper Empanadas

  • prep
  • cook
  • 8 servings


  • 2 Tbsp olive oil

  • 1/2 cup chopped yellow onion

  • 2 cloves garlic, chopped

  • 2 (8 oz) packages cream cheese, at room temperature

  • 3 Tbsp fresh dill, finely chopped

  • 1/2 (12 oz) jar Lindsay Olive Roasted Red Peppers

  • Salt and freshly ground pepper

  • 1 (17.3 0z) package filo dough, both sheets defrosted

  • 1 egg, beaten with 1 Tbsp water

Cooking Directions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.

  2. Warm the olive oil in a skillet over medium-high heat and add the onion. Sauté, stirring often, until very soft, about 5 minutes. Add the garlic and cook for 1 minute. Transfer to a large mixing bowl and allow to cool.

  3. Add the cream cheese and the dill. Pat the roasted red peppers dry with a paper towel, chop into small pieces, and add to the mixing bowl. Season to taste with salt and pepper and stir until combined. Set aside.

  4. Lay one sheet of puff pastry onto a floured work surface and, using a rolling pin, roll to a 12-inch square. Cut into four equal squares. Using half the cream cheese mixture, divide among the squares.

  5. Fold each empanada in half to create triangles. Using a fork, crimp the edges and using the tip of the fork, poke two sets of holes on the top of each empanada (this will keep the empanadas from exploding open in the oven).

  6. Transfer to the prepared baking sheet. Repeat this process with the second piece of puff pastry.

  7. Brush the tops of the empanadas with the egg wash, transfer to the oven and cook until golden brown, 12-14 minutes. Cool slightly and serve.

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