Empanadas with goat's cheese

Name: empanadas with goat's cheese
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 270 g fresh puff pastry; 400 g peas, lentils and maize mix in a bag; 125 g goat cheese; 2 tl dried tarragon; 2 red pointed pepper; 1 Red onion; 1 tl tabasco chipotle pepper sauce; 4 el traditional olive oil; 200 g mesclun salad

Empanadas with peas, lentils and maize mix, goat cheese, tarragon, pointed peppers, red onion and tabasco chipotle.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Roll out the puff pastry on the worktop and round out 6 rounds with the round plug.
Roll out the cut dough and make another 2 rounds.
Drain the peas, lentils and maize mix in a colander. Crumble the goat's cheese.
Mix the corn mixture with the goat's cheese and the dried tarragon. Divide this mixture over the groundings, leaving the edges free.
Fold the daisies close to half circles and press the edges firmly with a fork.
Place the empanadas on a baking sheet covered with parchment paper and bake in the oven for about 25 minutes until golden brown and done.
In the meantime, remove the stalk and the seed lists of the peppers. Cut the flesh into tiny blocks.
Cut the red onion. Mix the pepper with the onion, the tabasco and oil.
Mix the mesclun salad with lamb's lettuce with the oil. Serve the empanadas with the salsa and the lettuce.