Grilled Vegetable Empanadas Recipe
Give these Grilled Vegetable Empanada a try for the weekend stuffed with grilled vegetables that you can serve as a main course or as an appetizer for parties.
Grilled Vegetable Empanada is a grilled vegetable stuffed bread or pastry baked or fried that you can serve as a main course or as an appetizer for parties. These empanadas also make a great entrée when served with some soup or salad. Barbecue sauce gives the intense flavors when combined with vegetables and stuffed in homemade empanada dough.
Other recipes that you can try are:
Ingredients for the Empanada Dough
- 1/2 cup All Purpose Flour (Maida)
- 1/4 cup Whole Wheat Flour
- 1/2 teaspoon Sugar
- 1 pinch Salt
- 1/8 cup Extra Virgin Olive Oil Ingredients for the Filling
- 1 Green Bell Pepper (Capsicum) , finely chopped
- 1 Red Bell pepper (Capsicum) , finely chopped
- 1 Yellow Bell Pepper (Capsicum) , finely chopped
- 1 Brinjal (Baingan / Eggplant) , finely chopped
- 1 Onion , finely chopped
- 1 Green zucchini , finely chopped
- 1 Pickled Jalapenos , seeded and halved
- 8-10 Button mushrooms , or 1 large Portobello Mushroom, cleaned and stem removed
- 1 Corn Cob , husked
- 1 tablespoon Extra Virgin Olive Oil
- Salt and Pepper , to taste
- 1 tablespoon Red Chilli powder
- 1/2 tablespoon Cumin powder (Jeera)
- 1/2 tablespoon Coriander Powder (Dhania)
- 1/2 cup Barbeque sauce
- 1/4 cup Goat Cheese , crumbled
- 1 Whole Egg , beat with a tablespoon of water or milk
- Coriander (Dhania) Leaves , half a bunch, roughly chopped
How to make Grilled Vegetable Empanadas Recipe
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 vegetables
In 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.
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.