Ingredients Jump to Instructions ↓

  1. 2 slices of yellow squash (1/2-inch thick, sliced vertically)

  2. 2 slices of zucchini (1/2-inch thick, sliced vertically)

  3. 2 slices of eggplant (1/2-inch thick, sliced into rings)

  4. 1/2 head of endive

  5. 1 red onion ring (1/2-inch thick)

  6. 1/2 red pepper

  7. 1/2 yellow pepper

  8. 2 green onions Olive oil Essence

  9. 3 small tortilla rounds, julienne

  10. 1/2 to 1 cup Goatís Cheese, room temperature

  11. 1/4 cup roasted garlic puree

  12. 2 tablespoons finely chopped parsley Salt and pepper

  13. 1 egg, beaten

Instructions Jump to Ingredients ↑

  1. Preheat the grill. Preheat the fryer. Preheat the fryer to 375 degrees. In a mixing bowl, toss the vegetables with olive oil and season with 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. Fry the tortilla strips for about 2 minutes or until crispy. Remove from the fryer. Stir in enough cheese to bind the vegetables. Season with salt and pepper. 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 empanada 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. Yield : about 2 to 3 cups of filling


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