February 2000


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

Suggested Pairing

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.