Grilled Vegetable And Goat's Cheese Filled Empanadas

Recipe Ingredients

2		Yellow squash
		(1/2" thick, vertically sliced)
2		Zucchini
		(1/2" thick, vertically sliced)
2		Eggplant
		(1/2" thick, sliced into rings)
1/2		Endive
1		Red onion ring - (1/2" thick)
1/2		Red pepper
1/2		Yellow pepper
2		Green onions
		Olive oil
		Emeril's Essence - see * Note
3		Tortilla rounds - julienned (small)
1/2 cup	73g / 2.6oz	Goat's cheese - to 1 cup - room temperature
1/4 cup	59ml	Roasted garlic puree
2 tablespoons	30ml	Finely-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
		Spiced Butter Crust For Empanadas - see * Note
1		Egg - beaten
		Roasted Tomatillo Sauce - see * Note
		Garnish
1 cup	237ml	Avocado puree - in a squeeze bottle
		Fresh cilantro sprigs
1 tablespoon	15ml	Finely-chopped parsley
1 tablespoon	15ml	Brunoise red pepper
1 tablespoon	15ml	Brunoise yellow pepper

Recipe Instructions

* Note: See the "Emeril's Essence Information", "Spiced Butter Crust For Empanadas", and "Roasted Tomatillo Sauce" recipes which are included in this collection.

Preheat the grill. Preheat the fryer to 375 degrees.

In a mixing bowl, toss the vegetables with olive oil and season with Emeril's Essence. Place the vegetables on the hot grill. Cook for 2 minutes on each side. Remove the vegetables from the grill and dice. Place the diced vegetables in a mixing bowl. Stir in enough cheese to bind the vegetables. Season with salt and pepper. Fry the tortilla strips for about 2 minutes or until crispy. Remove from the fryer. Stir in the roasted garlic and crumble the tortillas into the filling. Stir in the parsley.

To assemble, spoon about 1/2 to 3/4 cup of the filling in the center of each of the Spiced Butter Crust For Empanadas dough rounds. Fold over to form 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 minutes, or until golden brown.

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.

This recipe yields about 2 to 3 cups of filling for 4 empanada servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2402 broadcast 10-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.