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Kale and Goat Cheese Empanadas with Avocado Chimichurri
  • Prep
    30 minutes
  • Total
    55 minutes
  • Serving
    4 - 6

Kale and Goat Cheese Empanadas with Avocado Chimichurri


  • 1 egg white, whisked
  • 1 egg, whisked (optional) 


For the empanada dough

  • 750 ml (3 cups) all-purpose flour
  • A pinch of salt
  • 150 g (1/3 lb.) unsalted butter, cold and diced
  • 1 egg
  • 60 ml (1/4 cup) milk


For the stuffing

  • 10 ml olive oil
  • 1.5 L (6 cups) fresh kale, rinsed and roughly chopped 
  • 125 ml (1/2 cup) roasted peppers, chopped
  • 300 g Alexis de Portneuf  Capriny Cheese
  • 1 /2 garlic clove, minced


For the avocado chimichurri sauce

  • 1 avocado, diced
  • ½ garlic clove, minced
  • The juice from half a lemon
  • 5 ml (1 tsp.) dried oregano
  • 60 ml (1/4 cup) fresh cilantro, chopped
  • 80 ml (1/3 cup) mayonnaise


  1. Preheat the oven to 190°C (375 °F).
  2. Using a food processor, combine the flour and salt. Add the butter and pulse for 10-15 seconds. Add the egg and milk, a little at a time, until desired texture is obtained. Set aside.  
  3. In a pan set over medium heat, sauté the kale in olive oil for 20 seconds, stirring constantly. Place kale on a paper towel and let cool (this is so that the kale does not lose water during the final cooking time). In a bowl, combine all the ingredients for the stuffing.
  4. On a floured work surface, roll the dough out ¼-inch thick. Using a 6-inch round cookie-cutter, cut the dough into circles. Using a brush, wet the exterior of the circles with the egg white. 
  5. Fill each empanada with the stuffing and close. Using your fingers or a fork, seal the edges shut. Brush with the whisked egg, if desired. Place on a baking sheet lined with parchment paper and bake until golden (20-25 minutes).  
  6. While the empanadas cook, place all the ingredients for the chimichurri sauce in a blender and puree. Serve the empanadas with the sauce.