Edible Bozeman

Baked Summer Empanadas with Whipped Ricotta and Pistachio Pesto

Emily Hahn, chef and co-owner of Mountain Provisions, Bozeman, shares one of her favorite treats: Chilean-style baked empanadas filled with the bounty of summer.


For the dough

½ cup butter
¼ cup water
1 teaspoon kosher salt
1½ cups all-purpose flour

Melt the butt er and mix with water and salt. Measure flour into a small mixing bowl and drizzle in butt er mixture. Knead lightly, just until incorporated. Wrap tightly in plastic wrap and chill dough for 1 hour.

For the vegetables and ricotta filling

2 small zucchini, diced
1 small eggplant, diced
1 small white onion, diced
3 cloves fresh, peeled garlic, finely chopped or minced
2 large heirloom tomatoes (or 1 pint cherry tomatoes), diced
4 sprigs fresh oregano, leaves only
1 lemon, zested and juiced
Salt and pepper to taste
1 cup full-fat ricotta
2 tablespoons Amaltheia Dairy goat cheese
2 tablespoons extra-virgin olive oil

Char vegetables in a cast-iron pan over a hot grill until golden brown. Place charred vegetables in a medium mixing bowl and toss with the oregano, lemon zest and juice, salt, and pepper. Let stand at room temperature.

In a food processor, combine ricotta, goat cheese, a pinch of salt, and olive oil. Pulse until smooth.

For the pistachio pesto

1 bunch parsley
¼ cup pistachios
¾–1 cup olive oil

Blend ingredients in a food processor until incorporated. If the mixture looks slightly dry, add a bit more olive oil until it is “drizzle-able.”

To assemble the empanadas

Ricott a filling
Charred vegetables
Egg wash (1 egg whisked with 1 tablespoon water)

Preheat oven to 400°F. Separate chilled dough into 1.2-ounce portions. Flatten and roll out into small circles.

Layer with 1 tablespoon of the ricotta filling then top with 2 tablespoons of the charred vegetables. Crimp dough on the ends with a twist to seal in the filling, then brush with egg wash. Bake on a sheet pan for 25 minutes, until golden brown. Let cool to the touch, then serve family-style with the pistachio pesto.

2020 Andi Weigand White

A natural German white cuvée pairs perfectly with chef Emily Hahn’s savory summer empanada. It’s crisp, bright, and citrussy, and tastes like it should be enjoyed outdoors.


Recommendation by Anastasia Jermolaewa and Nick Shore, owners of Mischa’s. Mischa’s opened last September on the north side of town and is one of Bozeman’s newest specialty fine-food and natural wine stores. Their wines are organic or low-intervention and the food they offer is carefully curated and every bit delicious. Anastasia Jermolaewa and Nick Shore are intent on delivering exceptional wine from small-scale, independent producers relying on vineyards that are sustainable, organic, or biodynamic. These wines are fermented with native yeasts and have no additives.

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