Cecina and Goat Cheese Empanada

Name: Cecina and Goat Cheese Empanada
Total time: 3000 s
Yield: Serves 2-4 servings
Ingredients: Empanada dough (store-bought pie crust or puff pastry); 1 onion; 2 small tomatoes; 8-10 slices cecina (Spanish cured beef); 1 round goat cheese; 1 egg

Porta @porta

Asturias, España

Perfect after a night out.

Porta @porta

Asturias, España

Perfect after a night out.

Saved

Ingredients

50 minutes

Serves 2-4 servings

Empanada dough (store-bought pie crust or puff pastry)
1onion
2small tomatoes
8-10 slicescecina (Spanish cured beef)
1round goat cheese
1egg

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Steps

50 minutes

1

Finely chop the onion and caramelize it in a skillet. Once it's ready, remove it and place it on a paper towel to absorb excess oil.
2

Peel and finely chop the tomatoes, then set them aside.
3

Roll out one sheet of empanada dough and place it on a baking sheet lined with parchment paper.
4

Lay the cecina slices over the dough to cover it completely, leaving a small border around the edges for sealing. Depending on the size, you may need more or fewer slices. I used four. It's important to put the cecina first to keep the dough from getting soggy from the tomatoes.
5

Spread the chopped tomato over the cecina with a spoon, then crumble the goat cheese on top. Add the caramelized onion, then cover everything with another four slices of cecina.
6

Place the top layer of dough over the filling and fold the edges, pressing with your fingers or a fork to seal so the filling doesn't leak out.
7

Make a small hole in the top with the tip of a knife (about 1/4 inch wide) to let steam escape while baking. Insert the knife and twist gently to make the hole.
8

Beat the egg and brush it over the top of the empanada to give it a golden finish.
9

With the oven preheated to 350°F (180°C), bake the empanada in the middle rack for about 30 minutes. After this time, check if it's done. If it looks ready, turn off the oven and move the baking sheet to the bottom rack to finish cooking with the residual heat.
10

Remove from the oven, let it cool, and enjoy.
11

Sorry I don't have process photos yet, but I hope to upload them soon. Give it a try—it's very easy and worth it!