Dinner
Grilled Vegetable Empanadas Recipe Made Simple
This homemade Grilled Vegetable Empanadas Recipe Made Simple recipe is flavorful, easy to prepare and suitable for Dinner diets....
⏱️
15 Min Prep
🔥
60 Min Cook
🍽️
6 Servings
🥗
Vegetarian
Ingredients
- 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
- 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
- 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
Instructions
1
To start making Grilled greens Empanadas, take a medium container, combine the all purpose ground mix, whole wheat ground mix, sweetener and seasoning in a large mixing container.
2
Make a well in the center and stream in in olive fat, agitate well to combine.
3
stream in in about 1/4 cup of aqua little by little and massage to form a even and firm flour base.
4
seal this with a damp cloth and let it rest for one hour while you prepare the filling.In a small mixing container stream in in olive fat, chili ground mix, cumin and coriander ground mix, agitate well.
5
Toss the cut up peppers, bulb greens, eggplant, zucchini, jalapeno, mushroom, corn with the olive fat and scented element agitate.
6
taste with seasoning and pepper to palate.toasty a broil wok over medium toasty.
7
broil the vegetables until they are yielding and slightly charred.
8
Turn them frequently to make sure they get cooked even from all sides.
9
Remove the vegetables from the broil, transfer to a container and allow them cool down.
10
Once cooled shred the corn kernels from the cob and stream in in it to the remaining vegetablesIn a medium coulis wok, bring the barbecue coulis to a low-boil over medium toasty.
11
stream in in all the grilled vegetables and agitate to combine.
12
Turn off the toasty and stream in in the cilantro.Pre-toasty the oven to 180 degree' C.
13
Line a baking sheet and line up with a parchment paper.Dust the kitchen counter with little ground mix.
14
Roll out the empanada flour base to about 1/4 inch thickness.
15
Use a 4 inch round cookie cutter, cut circles out of the flour base.
16
Collect the scraps and press them together.
17
Roll out again and cut until you get about 7 circles.Spoon filling in the center of each circle and scatter goat dairy topping over the filling.
18
Do not over fill the empanandas.
19
Brush half of the circle with egg wash or little dairy liquid.
20
Fold the flour base over the filling into a half moon shape and press with a fork to seal.
21
Brush the outer covering of the empanadas with the egg wash.Place the prepared empanadas in the greased baking sheet.
22
cook thoroughly the empanadas for about 25 to 30 mins or until golden brown.
23
Once crisp and golden brown, remove from the oven. dish up Grilled greens Empanada along with Light And nourishing Spinach broth and Mixed Beans Salad for a wholesome weeknight dinner.
Recipe Information
Cuisine
European
European
Course
Dinner
Dinner
Diet
Vegetarian
Vegetarian
Total Time
75 mins
75 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
60 minsTotal Time
75 minsMaster Chef
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