Grilled Vegetable Empanadas Recipe
A vegetarian European recipe with all purpose flour (maida), whole wheat flour, sugar. Ready in 1h 15m, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
30 steps- 1
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
all purpose flour (maida)(1/2 cup)whole wheat flour(1/4 cup)sugar(1/2 teaspoon)pinch salt(1)-10 button mushrooms - or 1 large portobello mushroom(8)salt and pepper - to tastewhole egg - beat with a of water or milk(1 tablespoon) - 2
Make a well in the center and add olive oil, mix well to combine
extra virgin olive oil(0.1 cup)extra virgin olive oil(1 tablespoon) - 3
Add about 1/4 cup of water little by little and knead to form a smooth and firm dough
whole egg - beat with a of water or milk(1 tablespoon) - 4
Cover this with a damp cloth and let it rest for one hour while you prepare the filling
whole egg - beat with a of water or milk(1 tablespoon) - 5
In a small mixing bowl add olive oil, chili powder, cumin and coriander powder, mix well
extra virgin olive oil(0.1 cup)extra virgin olive oil(1 tablespoon)red chilli powder(1 tablespoon)cumin powder (jeera)(1/2 tablespoon)coriander powder (dhania)(1/2 tablespoon)coriander (dhania) leaves - half a bunch - 6
Toss the chopped peppers, onion, eggplant, zucchini, jalapeno, mushroom, corn with the olive oil and spice mix
extra virgin olive oil(0.1 cup)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)-10 button mushrooms - or 1 large portobello mushroom(8)corn cob - husked(1)extra virgin olive oil(1 tablespoon)salt and pepper - to tastewhole egg - beat with a of water or milk(1 tablespoon) - 7
Season with salt and pepper to taste
pinch salt(1)green bell pepper (capsicum) - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)yellow bell pepper (capsicum) - finely chopped(1)salt and pepper - to tastewhole egg - beat with a of water or milk(1 tablespoon) - 8
Heat a grill pan over medium heat
- 9
Grill the vegetables until they are tender and slightly charred
- 10
Turn them frequently to make sure they get cooked even from all sides
- 11
Remove the vegetables from the grill, transfer to a bowl and allow them cool down
- 12
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
corn cob - husked(1)barbeque sauce(1/2 cup) - 13
Add all the grilled vegetables and stir to combine
- 14
Turn off the heat and add the cilantro
- 15
Pre-heat the oven to 180 degree' C
- 16
Line a baking sheet and line up with a parchment paper
whole egg - beat with a of water or milk(1 tablespoon) - 17
Dust the kitchen counter with little flour
all purpose flour (maida)(1/2 cup)whole wheat flour(1/4 cup)whole egg - beat with a of water or milk(1 tablespoon) - 18
Roll out the empanada dough to about 1/4 inch thickness
- 19
Use a 4 inch round cookie cutter, cut circles out of the dough
- 20
Collect the scraps and press them together
- 21
Roll out again and cut until you get about 7 circles
- 22
Spoon filling in the center of each circle and sprinkle goat cheese over the filling
goat cheese - crumbled(1/4 cup) - 23
Do not over fill the empanandas
- 24
Brush half of the circle with egg wash or little milk
whole egg - beat with a of water or milk(1 tablespoon)coriander (dhania) leaves - half a bunch - 25
Fold the dough over the filling into a half moon shape and press with a fork to seal
whole egg - beat with a of water or milk(1 tablespoon)coriander (dhania) leaves - half a bunch - 26
Brush the outer covering of the empanadas with the egg wash
whole egg - beat with a of water or milk(1 tablespoon) - 27
Place the prepared empanadas in the greased baking sheet
- 28
Bake the empanadas for about 25 to 30 minutes or until golden brown
- 29
Once crisp and golden brown, remove from the oven
- 30
Serve Grilled Vegetable Empanada along with Light And Healthy Spinach Soup and Mixed Beans Salad for a wholesome weeknight dinner
whole wheat flour(1/4 cup)whole egg - beat with a of water or milk(1 tablespoon)
Rate this recipe
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Grilled Vegetable Empanadas Recipe
A vegetarian European recipe with all purpose flour (maida), whole wheat flour, sugar. Ready in 1h 15m, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
30 steps- 1
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
all purpose flour (maida)(1/2 cup)whole wheat flour(1/4 cup)sugar(1/2 teaspoon)pinch salt(1)-10 button mushrooms - or 1 large portobello mushroom(8)salt and pepper - to tastewhole egg - beat with a of water or milk(1 tablespoon) - 2
Make a well in the center and add olive oil, mix well to combine
extra virgin olive oil(0.1 cup)extra virgin olive oil(1 tablespoon) - 3
Add about 1/4 cup of water little by little and knead to form a smooth and firm dough
whole egg - beat with a of water or milk(1 tablespoon) - 4
Cover this with a damp cloth and let it rest for one hour while you prepare the filling
whole egg - beat with a of water or milk(1 tablespoon) - 5
In a small mixing bowl add olive oil, chili powder, cumin and coriander powder, mix well
extra virgin olive oil(0.1 cup)extra virgin olive oil(1 tablespoon)red chilli powder(1 tablespoon)cumin powder (jeera)(1/2 tablespoon)coriander powder (dhania)(1/2 tablespoon)coriander (dhania) leaves - half a bunch - 6
Toss the chopped peppers, onion, eggplant, zucchini, jalapeno, mushroom, corn with the olive oil and spice mix
extra virgin olive oil(0.1 cup)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)-10 button mushrooms - or 1 large portobello mushroom(8)corn cob - husked(1)extra virgin olive oil(1 tablespoon)salt and pepper - to tastewhole egg - beat with a of water or milk(1 tablespoon) - 7
Season with salt and pepper to taste
pinch salt(1)green bell pepper (capsicum) - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)yellow bell pepper (capsicum) - finely chopped(1)salt and pepper - to tastewhole egg - beat with a of water or milk(1 tablespoon) - 8
Heat a grill pan over medium heat
- 9
Grill the vegetables until they are tender and slightly charred
- 10
Turn them frequently to make sure they get cooked even from all sides
- 11
Remove the vegetables from the grill, transfer to a bowl and allow them cool down
- 12
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
corn cob - husked(1)barbeque sauce(1/2 cup) - 13
Add all the grilled vegetables and stir to combine
- 14
Turn off the heat and add the cilantro
- 15
Pre-heat the oven to 180 degree' C
- 16
Line a baking sheet and line up with a parchment paper
whole egg - beat with a of water or milk(1 tablespoon) - 17
Dust the kitchen counter with little flour
all purpose flour (maida)(1/2 cup)whole wheat flour(1/4 cup)whole egg - beat with a of water or milk(1 tablespoon) - 18
Roll out the empanada dough to about 1/4 inch thickness
- 19
Use a 4 inch round cookie cutter, cut circles out of the dough
- 20
Collect the scraps and press them together
- 21
Roll out again and cut until you get about 7 circles
- 22
Spoon filling in the center of each circle and sprinkle goat cheese over the filling
goat cheese - crumbled(1/4 cup) - 23
Do not over fill the empanandas
- 24
Brush half of the circle with egg wash or little milk
whole egg - beat with a of water or milk(1 tablespoon)coriander (dhania) leaves - half a bunch - 25
Fold the dough over the filling into a half moon shape and press with a fork to seal
whole egg - beat with a of water or milk(1 tablespoon)coriander (dhania) leaves - half a bunch - 26
Brush the outer covering of the empanadas with the egg wash
whole egg - beat with a of water or milk(1 tablespoon) - 27
Place the prepared empanadas in the greased baking sheet
- 28
Bake the empanadas for about 25 to 30 minutes or until golden brown
- 29
Once crisp and golden brown, remove from the oven
- 30
Serve Grilled Vegetable Empanada along with Light And Healthy Spinach Soup and Mixed Beans Salad for a wholesome weeknight dinner
whole wheat flour(1/4 cup)whole egg - beat with a of water or milk(1 tablespoon)
Rate this recipe
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