Grilled Veggie Empanadas with Goat Cheese and BBQ Sauce

Grilled Vegetable Empanadas Recipe

Grilled Vegetable Empanadas are a delightful, vegetarian treat, perfect for a wholesome dinner. These empanadas are filled with a medley of grilled vegetables, including vibrant bell peppers, eggplant, zucchini, and mushrooms, all seasoned with fragrant spices and topped with crumbled goat cheese. The dough is light and crispy, creating a perfect golden brown crust that envelopes the flavorful filling. Whether you’re preparing them for a casual weeknight meal or a special occasion, these empanadas are sure to please your taste buds.

Ingredients

Instructions

1. Prepare the Dough:
   Start by preparing the dough for the empanadas. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, and salt. Create a well in the center and pour in the extra virgin olive oil. Mix thoroughly to combine, and then slowly add about 1/4 cup of water, little by little. Knead the mixture until you form a smooth, firm dough. Once kneaded, cover the dough with a damp cloth and let it rest for about one hour.

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2. Prepare the Vegetable Filling:
   While the dough rests, prepare the vegetable filling. In a small mixing bowl, combine the olive oil, red chili powder, cumin powder, and coriander powder. Stir well. Add the chopped bell peppers, eggplant, zucchini, pickled jalapenos, mushrooms, and corn to the bowl, and toss them with the spice mixture. Season with salt and pepper to taste.

3. Grill the Vegetables:
   Heat a grill pan over medium heat. Place the seasoned vegetables on the grill and cook them, turning frequently to ensure they cook evenly on all sides. Grill until they are tender and have a slight char. Once cooked, remove the vegetables from the grill and let them cool down. After cooling, slice the corn kernels from the cob and add them to the other vegetables.

4. Combine the Filling:
   In a medium saucepan, heat the barbecue sauce over medium heat until it simmers. Add the grilled vegetables to the saucepan and stir to combine. Remove the pan from the heat and stir in the freshly chopped coriander (dhania) leaves. Set the filling aside to cool while you prepare the empanada dough.

5. Assemble the Empanadas:
   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Dust your kitchen counter with a small amount of flour, then roll out the empanada dough to about 1/4 inch thick. Use a 4-inch round cookie cutter to cut circles from the dough. Gather the scraps, press them together, roll out again, and cut additional circles until you have about 7 circles in total.

6. Fill and Seal the Empanadas:
   Place a spoonful of the grilled vegetable filling in the center of each dough circle. Sprinkle crumbled goat cheese over the filling. Be careful not to overfill the empanadas, as this will make them difficult to seal. Brush half of the dough circle with an egg wash (or a little milk), then fold the dough over the filling to create a half-moon shape. Use a fork to press the edges together and seal the empanada. Brush the outer surface of the empanada with the egg wash for a golden finish.

7. Bake the Empanadas:
   Place the prepared empanadas on the parchment-lined baking sheet. Bake them in the preheated oven for about 25 to 30 minutes, or until the empanadas are golden brown and crisp. Once baked, remove them from the oven.

8. Serve:
   Serve these delicious Grilled Vegetable Empanadas alongside a light and healthy spinach soup or a mixed beans salad for a balanced, satisfying meal. Enjoy the crispness of the empanadas paired with the savory vegetable filling.

Nutritional Information (per serving)

These Grilled Vegetable Empanadas make for a delicious, vegetarian dinner option, providing a mix of textures and flavors in each bite. The combination of grilled vegetables, spiced barbecue sauce, and creamy goat cheese makes these empanadas an unforgettable treat. Enjoy!