Goat Cheese and Pepper Empanadillas

1. 1

   In a food processor, pulse the flour with the salt to combine.

2. 2

   Add the butter and pulse until the mixture resembles coarse meal.

3. 3

   Transfer the mixture to a large bowl and stir in the wine and vinegar just until a stiff dough forms.

4. 4

   Turn the dough out onto a lightly floured work surface and shape it into two 6-inch disks; do not overwork the dough.

5. 5

   Wrap the disks in plastic and refrigerate for at least 30 minutes or overnight.

6. 6

   Preheat the oven to 400.

7. 7

   Working with 1 disk at a time, roll out the dough a scant 1/8 inch thick.

8. 8

   Using a 3 1/2-inch biscuit cutter, stamp out 15 dough rounds from each disk.

9. 9

   Brush each round with egg wash and top with 1 slightly rounded teaspoon of goat cheese and about 1/4 teaspoon of piquillo pepper.

10. 10

    Fold the dough over the filling and crimp the edges with a fork to seal decoratively.

11. 11

    Brush the empanadillas lightly with egg wash and arrange on a baking sheet.

12. 12

    Bake for about 25 minutes, or until golden and slightly puffed.

13. 13

    Let cool slightly before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.