Baked Manchego and Roasted Red Pepper Empanadas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky baked empanadas filled with nutty Manchego cheese and sweet roasted red peppers, perfect for a Spanish snack or appetizer. This Spanish recipe, ready in about 65 minutes, pairs All-purpose flour, Cold unsalted butter, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 25 min Serves 6 Spanish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Add 6 tbsp cold unsalted butter cut into cubes. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
  2. Step 2: Gradually pour in 1/3 cup ice water, mixing gently until a dough forms. Knead lightly, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
  3. Step 3: Preheat oven to 375°F. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into 4-inch circles.
  4. Step 4: In a bowl, mix 3/4 cup chopped roasted red peppers, 1 cup grated Manchego cheese, 1/4 tsp ground cumin, and black pepper to taste.
  5. Step 5: Place about 2 tbsp of filling in the center of each dough circle. Fold dough over to form a half-moon, and press edges firmly with a fork to seal.
  6. Step 6: Place empanadas on a baking sheet lined with parchment paper. Brush each with the beaten egg for a golden finish.
  7. Step 7: Bake for 20-25 minutes until empanadas are puffed and golden. Let cool slightly before serving.

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