Roasted Garlic and Manchego Cheese Empanadas
Golden-baked empanadas filled with roasted garlic and nutty Manchego cheese, delivering a perfect balance of savory and creamy in every bite. This spanish-inspired snacks ready in about 65 minutes turns all-purpose flour, unsalted butter, cold and cubed, ice water into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 210 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 unsalted butter, cold and cubed
- 1/3 cup ice water
- 6 cloves roasted garlic cloves, mashed
- 1 cup Manchego cheese, grated
- 1 egg, beaten for egg wash
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
Instructions
- Step 1: In a large bowl, combine 2 cups all-purpose flour with 1/2 tsp salt and 1/4 tsp black pepper. Cut in 6 tbsp cold cubed unsalted butter using a pastry blender or fingers until mixture resembles coarse crumbs.
- Step 2: Gradually add 1/3 cup ice water, stirring until dough begins to come together. Form into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
- Step 3: Preheat oven to 375°F. On a lightly floured surface, roll chilled dough to 1/8-inch thickness. Cut into 5-inch circles.
- Step 4: In a bowl, mix 6 mashed roasted garlic cloves with 1 cup grated Manchego cheese and 1/4 tsp smoked paprika.
- Step 5: Spoon about 2 tbsp of the cheese and garlic filling onto the center of each dough circle. Fold dough over to form a half-moon shape and crimp edges to seal.
- Step 6: Place empanadas on a baking sheet lined with parchment paper. Brush tops with 1 beaten egg for a golden finish.
- Step 7: Bake for 20-25 minutes until empanadas are puffed and golden brown. Let cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Garlic and Manchego Cheese 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 Roasted Garlic and Manchego Cheese Empanadas?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Roasted Garlic and Manchego Cheese 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 Roasted Garlic and Manchego Cheese Empanadas for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Roasted Garlic and Manchego Cheese Empanadas?
Spanish snacks 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.
