Recipe - Grilled Vegetable And Goats Cheese Filled Empanadas

2 sl Yellow squash
(1/2" thick; vertically
cut or sliced up )
2 sl Zucchini
(1/2" thick; vertically
cut or sliced up )
2 sl Eggplant
(1/2" thick; cut or sliced up into
rings)
One half Head Endive
1 Red onion ring ; (1/2"
thick)
One half Red pepper
One half Yellow pepper
2 Green onions
Olive oil
Emeril's Essence; see * Note
3 small Tortilla rounds; julienned
One half cup Goat's cheese to 1 cup;
room temperature
One fourth cup Roasted garlic puree
2 tablespoon Finelychopped parsley
Salt; to taste
Freshlyground black pepper;
to taste
Spiced Butter Crust For
Empanadas; see * Note
1 Egg; beaten
Roasted Tomatillo Sauce; see
* Note
=== GARNISH ===
1 cup Avocado puree; in a squeeze
bottle
Fresh cilantro sprigs
1 tablespoon Finelychopped parsley
1 tablespoon Brunoise red pepper
1 tablespoon Brunoise yellow pepper

* 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 minced 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 One half to Three fourths cup
of the filling in the center of each of the Spiced Butter Crust For
Empanadas dough rounds. Fold over to form a halfmoon pie shape and crimp
the edges to seal. Place the empanadas on a parchmentlined 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