Baked Manchego and Roasted Red Pepper Empanadas
Flaky baked empanadas filled with nutty Manchego cheese and sweet roasted red peppers, perfect for a Spanish snack or appetizer. This spanish-inspired spanish ready in about 65 minutes pairs All-purpose flour, cubed 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.
Ingredients
- 2 cups All-purpose flour
- 6 tbsp, cubed Cold unsalted butter
- 1/2 tsp Salt
- 1/3 cup Ice water
- 3/4 cup, chopped Roasted red peppers
- 1 cup, grated Manchego cheese
- 1, beaten for egg wash Egg
- 1/4 tsp Ground cumin
- to taste Black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Place empanadas on a baking sheet lined with parchment paper. Brush each with the beaten egg for a golden finish.
- Step 7: Bake for 20-25 minutes until empanadas are puffed and golden. Let cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Manchego and Roasted Red Pepper Empanadas take to make?
Total time is about 65 minutes (40 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Manchego and Roasted Red Pepper Empanadas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Baked Manchego and Roasted Red Pepper Empanadas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Manchego and Roasted Red Pepper Empanadas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Manchego and Roasted Red Pepper Empanadas?
Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
