Fig & Cheese Empanadas

These delicious Fig & Cheese Empanadas are baked to perfection with a sprinkling of sesame seeds. Perfect to serve as fancy appetizers

Course Appetizer

Cuisine Latin

Keyword empanadas, baked empanadas, easy dinners, fig and cheese empanadas

Prep Time 20

Cook Time 20

Resting Time 10

Servings empanadas

Calories 281kcal

Author Tiffany bendayan

Preheat Oven to 400 Degrees F.
Line a baking sheet with parchment paper
In a mixer, add the flour and salt. Mix to combine
Add water and mix until a dough is formed
Pour in oil and mix until combined
Let the dough rest for 10 minutes
Place the dough on a flat surface and roll thinly
Cut out circles with a 4" diameter cutter
Fill with 2 teaspoons of fig jam, 2 teaspoons Cotija Cheese and slivered almonds
With your fingers, spread a little water on the edges of the dough. This will help the 2 halves seal together
Fold your dough in half and crimp the edges
Brush the surface with the egg and sprinkle sesame seeds on top
Bake for 15-20 minutes or until tops are golden
Remove from oven and enjoy!

These fig and cheese empanadas are the perfect sweet-and-savory appetizer for holidays, brunches, or cocktail parties.
Cotija gives a salty, crumbly texture. For a creamier filling, substitute queso fresco, mozzarella, or soft goat cheese.
If the dough feels dry while mixing, add 1 tablespoon of water at a time until smooth and workable.
Don’t overfill the empanadas, or they may burst during baking.
Seal edges well with water and crimp with a fork if you want a simpler finish.
Unbaked empanadas can be frozen on a tray, then transferred to a freezer bag. Bake straight from frozen, adding 5–8 extra minutes.
Fig jam can be swapped for apricot preserves, guava paste, or onion jam for a different flavor profile.
Best served warm, when the filling is at its most flavorful.