Recipes from Ecuador: Raspberry, Goat Cheese and Almond Empanadas

Recipes from Ecuador

Raspberry, Goat Cheese and Almond Empanadas

Country: Ecuador
Course: Dessert
Makes: 10 to 12 empanadas


  • 3 cups all purpose flour
  • 1/4 to 1/2 cup sugar (depending on how sweet you like it)
  • Pinch of salt
  • 2 sticks butter, cut into 16 pieces
  • 2 eggs
  • 2 to 4 tbsp cold water
  • 12 oz raspberries
  • 11 oz plain goat cheese, room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 tbs orange zest
  • 1/2 cup sliced almonds
  • 1 egg, separated
  • 1/4 cup demerara sugar


  1. Mix the dry ingredients together, then add the butter and eggs, gradually adding the water until you get a nice smooth dough. Divide the dough into two balls and flatten with the palm of your hand, then put them in the fridge for a half hour or so.
  2. Meanwhile, mix the goat cheese with the sugar, vanilla and orange zest.
  3. After the dough has chilled, transfer it to a floured surface and roll out to maybe 1/8 inch thick. Cut the dough up into small disks using a large biscuit cutter or a glass. Stop eating the dough or you won't have enough to make the empanadas. Whisk the egg white and yolk lightly in two separate bowls.
  4. Now place a teaspoon or two (depending on the size of your disks) of the goat cheese mixture in the center of each disk. Sprinkle with the sliced almonds and add two raspberries.
  5. Paint the edges of the disk with the egg white and then fold the dough over, pinching to seal. Press down with a fork along the edges and then cut three tiny slits in the top to help stop your empanadas from bursting open in the oven.
  6. Brush with the egg yolk and then sprinkle with some more almonds and the demerara sugar.
  7. Return the empanadas to the fridge for another 30 minutes, then transfer to a preheated oven and back at 375 degrees for 20 to 25 minutes or until they turn a golden brown color.