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  • Grilled Vegetable And Goat's Cheese Filled Empanadas

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    Grilled Vegetable And Goat's Cheese Filled Empanadas
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 slc Yellow squash (1/2" thick, vertically sliced)
    • 2 slc Zucchini (1/2" thick, vertically sliced)
    • 2 slc Eggplant (1/2" thick, sliced into rings)
    • 1/2 head Endive
    • 1 x Red onion ring - (1/2" thick)
    • 1/2 x Red pepper
    • 1/2 x Yellow pepper
    • 2 x Green onions Extra virgin olive oil see * Note
    • 3 sm Tortilla rounds julienned
    • 1/2 c. Goat's cheese - to 1 c. room temperature
    • 1/4 c. Roasted garlic puree
    • 2 Tbsp. Finely-minced parsley Salt to taste Freshly-grnd black pepper to taste Spiced Butter Crust For Empanadas see * Note
    • 1 x Egg beaten Roasted Tomatillo Sauce see * Note
    • 1 c. Avocado puree in a squeeze bottle Fresh cilantro sprigs
    • 1 Tbsp. Finely-minced parsley
    • 1 Tbsp. Brunoise red pepper
    • 1 Tbsp. Brunoise yellow pepper

    Directions

    1. Preheat the grill. Preheat the fryer to 375 degrees.
    2. In a mixing bowl, toss the vegetables with extra virgin olive oil and season with Emeril's Essence. Place the vegetables on the warm grill. Cook for 2 min on each side. Remove the vegetables from the grill and dice. Place the diced vegetables in a mixing bowl. Stir in sufficient cheese to bind the vegetables. Season with salt and pepper. Fry the tortilla strips for about 2 min or possibly till crispy. Remove from the fryer. Stir in the roasted garlic and crumble the tortillas into the filling. Stir in the parsley.
    3. To assemble, spoon about 1/2 to 3/4 c. of the filling in the center of each of the Spiced Butter Crust For Empanadas dough rounds. Fold over to create a half-moon pie shape and crimp the edges to seal. Place the empanadas on a parchment-lined baking sheet and brush with an egg wash. Bake for 30 min, or possibly till golden.
    4. Spoon the Roasted Tomatillo Sauce in the center of the plate. Place the empanadas in the center of the sauce. Garnish with the avocado puree, fried tortillas, cilantro, parsley, and brunoise peppers.
    5. This recipe yields about 2 to 3 c. of filling for 4 empanada servings.

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