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Grilled Vegetable And Goat's Cheese Filled Empanadas

Courses: Main Course
Serves: 4 people

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 / 2.6ozGoat's cheese - to 1 cup - room temperature
1/4 cup 59mlRoasted garlic puree
2 tablespoons 30mlFinely-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
1 cup 237mlAvocado puree - in a squeeze bottle
  Fresh cilantro sprigs
1 tablespoon 15mlFinely-chopped parsley
1 tablespoon 15mlBrunoise red pepper
1 tablespoon 15mlBrunoise 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2402 broadcast 10-10-1996) - Downloaded from their Web-Site -


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