Grilled Vegetable And Goats Cheese Filled Empanadas

Ready in 1 hour

Top-ranked recipe named "Grilled Vegetable And Goats Cheese Filled Empanadas"

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Try this Grilled Vegetable And Goats Cheese Filled Empanadas recipe, or contribute your own. "Cilantro" and "Emeril" are two tags used to describe Grilled Vegetable And Goats Cheese Filled Empanadas.


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Tomatillo Sauce; Roasted
2 sl Yellow squash; 1/2" thick; vertically sliced
Spiced Butter Crust
2 tb parsley; Finely-chopped
=== GARNISH ===
2 Green onions
1 tb Brunoise red pepper
1 tb Brunoise yellow pepper
1/4 c garlic puree; Roasted
1/2 Cayenne pepper
2 sl Zucchini; (1/2" thick; vertically sliced)
1/2 Head Endive
sprigs Fresh cilantro
3 sm Tortilla rounds; julienned
Black Pepper; freshly ground
1 Red onion ring
1/2 Yellow pepper
olive oil
Salt; to taste
1 Egg; beaten
1 tb parsley; Finely-chopped
1 c Avocado puree; in a squeeze
2 sl Eggplant; (1/2" thick; sliced)

Original recipe makes 4



* Note: See the "Emerils 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 Emerils 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. 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 - 11-24-1996 Recipe by: Emeril Lagasse

Calories Per Serving: 584 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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