Many recipes pair goat cheese and caramelized onion, but has it ever occurred to you to add octopus into that delicious mix? It has certainly occurred to us, and we’ve gotta say, it’s divine!
Give these baked empanadas a whirl. They’re sure to delight.
2 small el Rey del Pulpo precooked octopus tentacles
12 empanada dough wrappers
5.3 oz goat cheese log
Preheat the oven to 350°F.
Spread 6 empanada wrappers on a clean worktop and set one slice of goat cheese in the middle of each.
Remove the el Rey del Pulpo octopus tentacles from the packaging and thinly slice.
Set a few slices of octopus over each slice of goat cheese.
Round out the prep for these baked empanadas with a dollop of caramelized onion on each.
Cover the empanadas with the 6 remaining wrappers and shut by folding over the edge and pressing with a fork.
Brush some egg over each octopus and goat cheese empanada and sprinkle with sesame seeds.
Bake at 350°F for 15 minutes until nice and golden. Serve hot or cold.