Grilled vegetable and goat's cheese filled empanadas

Yield: 4 servings

Measure Ingredient
2 slices Yellow squash
(1/2" thick; vertically sliced)
2 slices Zucchini
(1/2" thick; vertically sliced)
2 slices Eggplant
(1/2" thick; sliced into rings)
½ Head Endive
1 Red onion ring -; (1/2" thick)
½ Red pepper
½ Yellow pepper
2 Green onions
Olive oil
Emeril's Essence; see * Note
3 smalls Tortilla rounds; julienned
½ cup Goat's cheese - to 1 cup; room temperature
¼ cup Roasted garlic puree
2 tablespoons 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 Avocado puree; in a squeeze bottle
Fresh cilantro sprigs
1 tablespoon Finely-chopped parsley
1 tablespoon Brunoise red pepper
1 tablespoon Brunoise yellow pepper

* 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 ½ to ¾ 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.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-24-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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