Grilled Vegetable Empanadas Recipe

Total Time: 75 minutes

Cuisine: European

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