Jarred Roasted Red Peppers (1 lb)
into a sieve and shake off any excess liquid. Add the roasted peppers to a tall plastic cylinder or food processor.
Fresh Spinach (2 cups)
, then season everything with
Garlic Powder (1/2 tsp)
Onion Powder (1/2 tsp)
Dried Parsley (1/2 tsp)
Sea Salt (3/4 tsp)
Ground Black Pepper (1/8 tsp)
Using a handheld mixer or food processor, puree everything until well combined and transfer to a bowl.
Preheat the oven to 410 degrees F (210 degrees C).
Roll out the
Pizza Dough (2)
and cut off about 1/2 inch from each side to end up with a square design, then cut the doughs into 4 evenly-sized pieces to end up with 8 pieces in total.
To assemble the empanadas, sprinkle some
All-Purpose Flour (to taste)
onto a flat surface. One by one, add a piece of dough on top of the flour, then 2 tablespoons of the roasted pepper mix. Crumble a generous portion of the
Goat Cheese Wheel (1)
and top it off with 1/8 of the
Fresh Chives (1 handful)
Fold the empanada from one end to the other and pinch the sides together. Use a fork and pierce the outer edges to seal the empanadas.
Transfer them to a baking tray lined with parchment paper and brush the tops of them with some
Extra Virgin Spanish Olive Oil (2 Tbsp)
Place in the oven and bake for 13-14 minutes.
Transfer empanadas to a flat surface and brush on one last layer of extra virgin Spanish olive oil.