Goat Cheese and Pepper Empanadillas
- SERVINGS: MAKES 30 EMPANADILLAS
- 3 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 stick (4 ounces) cold unsalted butter, cut into small pieces
- 1/2 cup dry white wine
- 2 tablespoons sherry vinegar
- 1 large egg yolk mixed with 2 tablespoons water
- 5 ounces mild goat cheese, crumbled
- 1/4 cup finely chopped jarred piquillo peppers, or roasted red peppers mixed with a few dashes of Tabasco
- In a food processor, pulse the flour with the salt to combine. Add the butter and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and stir in the wine and vinegar just until a stiff dough forms. Turn the dough out onto a lightly floured work surface and shape it into two 6-inch disks; do not overwork the dough. Wrap the disks in plastic and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 400°. Working with 1 disk at a time, roll out the dough a scant 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, stamp out 15 dough rounds from each disk. Brush each round with egg wash and top with 1 slightly rounded teaspoon of goat cheese and about 1/4 teaspoon of piquillo pepper. Fold the dough over the filling and crimp the edges with a fork to seal decoratively.
- Brush the empanadillas lightly with egg wash and arrange on a baking sheet. Bake for about 25 minutes, or until golden and slightly puffed. Let cool slightly before serving.
Make Ahead The unbaked empanadillas can be refrigerated overnight. Alternatively, spread the empanadillas on a baking sheet in a single layer and freeze until solid, then transfer to an airtight container and freeze for up to 1 month; don't thaw before baking.
Sherry partners well with foods that have vibrant flavors, such as tapas. Julian Serrano recommends Manzanilla Sherry. If you prefer nonfortified wines, he suggests a Fumé Blanc.