Fig & Prosciutto Empanadas with Balsamic Glaze

Savory and sweet empanadas filled with figs, prosciutto, and creamy goat cheese, finished with a tangy balsamic glaze.

Prep Time

20 minutes

Total Time

45 minutes

Calories

2652 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.86/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

1packageEmpanada Dough((refrigerated, approx. 14 oz, store-bought or homemade))

£3.50

6ozDried Figs(Chopped)

£2.75

4ozProsciutto(Thinly sliced, chopped)

£3.50

4ozGoat Cheese(Softened)

£2.80

1tablespoonFresh Thyme(Chopped)

£0.60

1Egg(Beaten, for egg wash)

£0.30

0.5cupBalsamic Vinegar(For glaze)

£1.20

1tablespoonHoney(For glaze (optional))

£0.25

Total Cost

£14.90

£1.86 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a medium bowl, combine the chopped figs, prosciutto, goat cheese, and thyme. Mix well to combine.
3.
On a lightly floured surface, roll out the empanada dough. Use a round cookie cutter or bowl (about 4-inch diameter) to cut out circles. You should get approximately 8 circles, depending on the size of your dough.
4.
Place a spoonful (about 1-2 tablespoons) of the fig and prosciutto filling in the center of each dough circle.
5.
Fold the dough over to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative finish and to ensure a tight seal.
6.
Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash.
7.
Bake for 20-25 minutes, or until golden brown.
8.
While the empanadas are baking, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (if using). Bring to a simmer over medium heat. Reduce the heat to low and simmer for 10-15 minutes, or until the glaze has thickened to your desired consistency. Be careful not to burn it.
9.
Remove the empanadas from the oven and let them cool slightly.
10.
Drizzle the balsamic glaze over the warm empanadas. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (100g)

2652 kcal / 11096 kJ

Carbs

254g

98% of RDA

Fat

135g

193% of RDA

Protein

109g

218% of RDA

Detailed Breakdown

Fibre

27 g

90% of RDA

Sugar

139 g

154% of RDA

Sodium

2472 mg

107% of RDA

Saturated Fat

67 g

335% of RDA

Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the fig and prosciutto filling.

If you don't have fresh thyme, you can use dried thyme (use about 1 teaspoon).

You can prepare the empanadas ahead of time and store them in the refrigerator until ready to bake. Add a few minutes to the baking time if baking from cold.

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

If you cannot find pre-made empanada dough, you can make your own using a standard pie crust recipe.

For a crisper crust, brush the empanadas with melted butter instead of egg wash.

Cooking Equipment

Oven

Baking Sheet

Stovetop (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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