A few months ago I posted a picture of these wonderful little summer squash empanadas on my Instagram and the crowds went wild! And what I mean by that is I had a small handful of messages asking me to share the recipe. I am excited to be back in the blogosphere and delighted to be sharing this as my first recipe after a 3 month break.
So what the heck is an empanada, you might ask? An empanada is a Spanish or Latin American pastry filled with wonderful things, either savory or sweet. Today, my empanada recipe is a savory one. It is the end of summer and any good summer gardener has a garden overflowing with happy summer squash (yellow squash and zucchini) ready to be eaten. The only problem is, you have too many! What to do with all of the summer squash? Well friends, here is an idea- you make my delicious summer squash and lemon rosemary goat cheese empanadas. Wow, that is a mouth full of a recipe now. And it will be a delicious mouth full in about an hour from the time you read this to the time you have one of these lil guys in your mouth.
With empanadas you can go big or go easy. By that I mean you can make the empanada dough yourself or you can buy frozen ready to go in a nice flat disk empanada dough at your local grocery store. I have always bought Goya frozen empanada dough and never had an issue finding it in Texas because, well, Texas. But since we moved up to the tippy top of Michigan I haven’t found it. So sad! So I made my own empanada dough for the first time and it was more time consuming, sure, but it was straightforward and tasted great! I will link the recipe I used for that for any brave empanada dough making warriors.
Alright, let’s get on with the recipe now! Wonderful roasted summer vegetables along with warm goat cheese and the most pleasant rosemary and lemon flavors bursting out of a crisp baked empanada along with a side of my 5 minute hummus for dipping- let’s go!
Yield- 10 Empanadas
Time- 50 minutes
1-2 zucchini depending on size (1 if its giant, 2 if they are smaller)
1-2 yellow squash (same rule applies as above)
1 yellow onion
2 tablespoons finely chopped fresh rosemary
2 cloves minced garlic
*juice of 1 lemon OR Meyer lemon infused olive oil *see note
olive oil to lightly coat veggies
1 tsp salt
1/2 tsp pepper
4-6 oz goat cheese (depending on how goat cheesy you like it)
Make my 5 minute hummus for dipping. I promise it will add SO much to these!
*note: I found a delicious Meyer Lemon infused olive oil which I used instead of adding lemon juice. You can find it HERE or you can use any lemon infused olive oil. Otherwise juice 1 lemon and lightly coat with olive oil. I have done it both ways and it always turns out great.
- If you are making the empanada dough, click here for the recipe I used.
- If you are using frozen empanada dough, set it out to defrost.
- Preheat oven to 375 F.
- Chop onion, zucchini, and yellow squash into small pieces.
- Toss onion, zucchini, and yellow squash with lemon juice, olive oil, chopped rosemary, garlic, salt, and pepper and lay on a parchment paper lined baking sheet.
- Roast the vegetables in the oven for 18-20 minutes.
- Once vegetables are done pull out and let cool for 5 minutes. Then add in the goat cheese and mix.
- Now it is time to assemble the empanadas. Scoop a hearty amount of the veggie/goat cheese mixture onto the empanada disk but make sure you don’t overstuff it. It will be hard to seal if you put too much in. To seal the disk carefully fold in half and press the edges together with your fingers. Fold and twist the dough as nicely as you are able or use a fork to press and fold the edges over.
- Put the assembled empanadas on a parchment paper lined baking sheet and put in the preheated oven for 18-20 minutes.
- Let them cool for 5-10 minutes before digging in. Don’t forget to make the hummus because it adds so much to these yummy empanadas!