Ingredients Jump to Instructions ↓

  1. 2 Yellow squash (1/2" thick, vertically sliced)

  2. 2 Zucchini (1/2" thick, vertically sliced)

  3. 2 Eggplant (1/2" thick, sliced into rings)

  4. 1/2 Endive

  5. 1 Red onion ring - (1/2" thick)

  6. 1/2 Red pepper

  7. 1/2 Yellow pepper

  8. 2 Green onions Olive oil Emeril's Essence - seeNote

  9. 3 Tortilla rounds - julienned (small)

  10. 1/2 cup 73g / 2.6oz Goat's cheese - to

  11. 1 cup - room temperature

  12. 1/4 cup 59ml Roasted garlic puree

  13. 2 tablespoons 30ml Finely-chopped parsley Salt - to taste Freshly-ground black pepper - to taste Spiced Butter Crust For Empanadas - seeNote

  14. 1 Egg - beaten Roasted Tomatillo Sauce - seeNote Garnish

  15. 1 cup 237ml Avocado puree - in a squeeze bottle Fresh cilantro sprigs

  16. 1 tablespoon 15ml Finely-chopped parsley

  17. 1 tablespoon 15ml Brunoise red pepper

  18. 1 tablespoon 15ml Brunoise yellow pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information", "Spiced Butter Crust For Empanadas", and "Roasted Tomatillo Sauce" recipes which are included in this collection. Preheat the grill. Preheat the fryer to 375 degrees. In a mixing bowl, toss the vegetables with olive oil and season with Emeril's 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. Stir in enough cheese to bind the vegetables. Season with salt and pepper. Fry the tortilla strips for about 2 minutes or until crispy. Remove from the fryer. 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 of the Spiced Butter Crust For Empanadas 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. Spoon the Roasted Tomatillo Sauce in the center of the plate. Place the empanadas in the center of the sauce. Garnish with the avocado puree, fried tortillas, cilantro, parsley, and brunoise peppers. This recipe yields about 2 to 3 cups of filling for 4 empanada servings.


Send feedback