Beef And Goat Cheese Empanada With Piquillo Pepper Sauce And Pickled Red Onion

This delicious Beef and Goat Cheese Empanada with Piquillo Pepper Sauce and Pickled Red Onion is a quick and easy meal that’s perfect for any occasion. With crispy golden pastry and tender short ribs, it’s packed with rich flavors and a creamy filling. Perfect for using common ingredients, it’s a fun twist on a classic dish.

Ingredients Needed:

Empanada Dough: 

• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 6 tablespoons cold lard, cut into small pieces
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg yolk
• 1/3 cup ice water
• 1 tablespoon distilled white vinegar

Short Ribs:

• 1/4 cup canola oil, plus more for frying
• 3 pounds of short ribs
• Kosher salt and freshly ground black pepper
• 4 whole cloves garlic
• 1 1/2 cups dry red wine
• 1 cup red currant juice
• Chicken stock
• 2 whole ancho chiles, stems removed and soaked
• 1 whole New Mexico red chile, stems removed and soaked
• 2 cascabel chiles, stems removed and soaked
• 1 chile de arbol, soaked
• 1 cup soft goat cheese
• Pickled Red Onions, for serving, recipe follows
• Piquillo Pepper Sauce, for serving

Pickled Red Onions:

• 1 cup red wine vinegar
• 1/2 cup fresh lime juice
• 1/4 cup water
• 3 tablespoons sugar
• 1 tablespoon kosher salt
• 1 medium red onion, peeled, halved and thinly sliced

Piquillo Pepper Sauce:

• 2 tablespoons olive oil
• 1/2 small red onion, chopped
• 2 cloves garlic, chopped
• 8-ounce jar of piquillo peppers, drained
• Kosher salt and freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1/4 cup chopped fresh cilantro leaves
• 3 tablespoons creme fraiche or sour cream
• Heat the oil in a medium saute pan over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper, and cook for 5 minutes.
• Transfer the mixture to a blender, add the vinegar, and blend until smooth. Add the cilantro and creme fraiche and pulse a few times just to incorporate. Transfer to a bowl. Serve at room temperature.

How To Make Beef And Goat Cheese Empanada With Piquillo Pepper Sauce And Pickled Red Onion Recipe?

1. Prepare the Dough: Combine 2 1/4 cups flour, 1 1/2 tsp salt, and 1 tsp sugar in a food processor. Add 6 tbsp lard and 2 tbsp butter, pulse until crumbly.
2. Mix the Dough: Whisk 1 egg yolk, 1/3 cup ice water, and 1 tbsp vinegar, add to the dough, pulse until combined.
3. Chill the Dough: Knead dough, form into a disk, wrap, and refrigerate for 1-6 hours.
4. Roll and Cut: Roll out dough, and cut into 10cm circles.
5. Cook the Ribs: Heat 1/4 cup oil in a Dutch oven, season 3 lbs ribs, and brown on all sides.
6. Simmer the Ribs: Add garlic, wine, currant juice, chicken stock, and chiles. Bring to a boil, cover, and cook in the oven at 350°F for 2 hours.
7. Shred the Ribs: Remove meat from the ribs, shred, and return to the cooking liquid.
8. Prepare the Empanadas: Heat oil in a Dutch oven to 375°F.
9. Fill the Dough: Add short rib mixture, goat cheese, and pickled onions to dough circles.
10. Seal and Fry: Seal edges with water, crimp, and fry for 3-5 minutes until golden.
11. Pickle the Onions: Bring vinegar, lime juice, water, sugar, and salt to a boil.
12. Chill the Onions: Pour over sliced onion, cover, and refrigerate for 4 hours.
13. Make the Sauce: Heat olive oil, cook onion and garlic until soft.
14. Blend the Sauce: Add piquillo peppers, season, cook, then blend with vinegar, cilantro, and crème fraîche.
15. Serve the Sauce: Serve at room temperature with empanadas.

Recipe Tips:

• Chill the dough well: Make sure to refrigerate the dough for at least 1 hour so it’s easier to roll out and fry without breaking.
• Use cold lard and butter: Cold fats help create a flaky and crispy crust.
• Don’t overfill the empanadas: Use a small amount of filling so the dough can seal properly and fry evenly.
• Fry at the right temperature: Make sure the oil is hot (375°F) to get the perfect crispy empanada.
• Let the short ribs cook slowly: Braising the ribs for 2 hours makes them tender and full of flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover empanadas cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, wrap the empanadas tightly in plastic wrap and foil. Freeze for up to 1 month.
• Reheat: Heat a bit of oil in a pan. Cook the empanadas for 2-3 minutes on each side until hot and crispy.

Nutrition Facts:

• Calories: 240 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 25mg
• Sodium: 300mg
• Potassium: 150mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 8g

Try More Bobby Flay Recipes:

• Bobby Flay Pickled Red Onion​
• Ancho-red Pepper Sauce
• Goat Cheese Enchiladas
• Hot Wings with Blue Cheese-Yogurt Sauce