Grilled Vegetable Empanadas Recipe
Total Time: 75 minutes
Cuisine: European
![Grilled Vegetable Empanadas Recipe](./img/indianFood.png)
Ingredients:
- yellow bell pepper (capsicum)
- cumin powder (jeera)
- brinjal (baingan eggsplant)
- corn cob husked
- virgin olive oil
- onion
- salt
- wheat flour
- red bell pepper (capsicum)
- coriander (dhania)
- goat cheese
- green zucchini
- flour (maida)
- eggs water milk
- red chilli powder
- sugar
- button mushrooms large portobello mushroom
- pepper
- jalapenos seeded
- barbeque sauce
- green bell pepper (capsicum)
- coriander powder
Instructions:
- To start making Grilled Vegetable Empanadas, take a medium bowl, combine the all purpose flour, whole wheat flour, sugar and salt in a large mixing bowl
- Make a well in the center and add olive oil, mix well to combine
- Add about 1/4 cup of water little by little and knead to form a smooth and firm dough
- Cover this with a damp cloth and let it rest for one hour while you prepare the filling
- In a small mixing bowl add olive oil, chili powder, cumin and coriander powder, mix well
- Toss the chopped peppers, onion, eggplant, zucchini, jalapeno, mushroom, corn with the olive oil and spice mix
- Season with salt and pepper to taste
- Heat a grill pan over medium heat
- Grill the vegetables until they are tender and slightly charred
- Turn them frequently to make sure they get cooked even from all sides
- Remove the vegetables from the grill, transfer to a bowl and allow them cool down
- Once cooled slice the corn kernels from the cob and add it to the remaining vegetablesIn a medium sauce pan, bring the barbecue sauce to a simmer over medium heat
- Add all the grilled vegetables and stir to combine
- Turn off the heat and add the cilantro
- Pre-heat the oven to 180 degree' C
- Line a baking sheet and line up with a parchment paper
- Dust the kitchen counter with little flour
- Roll out the empanada dough to about 1/4 inch thickness
- Use a 4 inch round cookie cutter, cut circles out of the dough
- Collect the scraps and press them together
- Roll out again and cut until you get about 7 circles
- Spoon filling in the center of each circle and sprinkle goat cheese over the filling
- Do not over fill the empanandas
- Brush half of the circle with egg wash or little milk
- Fold the dough over the filling into a half moon shape and press with a fork to seal
- Brush the outer covering of the empanadas with the egg wash
- Place the prepared empanadas in the greased baking sheet
- Bake the empanadas for about 25 to 30 minutes or until golden brown
- Once crisp and golden brown, remove from the oven
- Serve Grilled Vegetable Empanada along with Light And Healthy Spinach Soup and Mixed Beans Salad for a wholesome weeknight dinner