Ingredients: yellow bell pepper (capsicum),cumin powder (jeera),brinjal (baingan eggsplant),corn cob husked,virgin olive oil,onion,salt,wheat flour,red bell pepper (capsicum),coriander (dhania),goat cheese,green zucchini,flour (maida),eggs water milk,red chilli powder,sugar,button mushrooms large portobello mushroom,pepper,jalapenos seeded,barbeque sauce,green bell pepper (capsicum),coriander powder

Grilled Vegetable Empanadas Recipe, 8-10 Button mushrooms - or 1 large Portobello Mushroom,1 Onion - finely chopped,1/4 cup Whole Wheat Flour,1 Corn Cob - husked,1 tablespoon Red Chilli powder,1 tablespoon Extra Virgin Olive Oil,1 Pickled Jalapenos - seeded and halved,1/2 cup Barbeque sauce,1/8 cup Extra Virgin Olive Oil,1/2 cup All Purpose Flour (Maida),1/2 teaspoon Sugar,1 Whole Egg - beat with a tablespoon of water or milk,1 Green zucchini - finely chopped,1 Brinjal (Baingan / Eggplant) - finely chopped,Coriander (Dhania) Leaves - half a bunch,1 Yellow Bell Pepper (Capsicum) - finely chopped,1/4 cup Goat Cheese - crumbled,1 Red Bell pepper (Capsicum) - finely chopped,1/2 tablespoon Coriander Powder (Dhania),Salt and Pepper - to taste,1 pinch Salt,1/2 tablespoon Cumin powder (Jeera),1 Green Bell Pepper (Capsicum) - finely chopped, 75, European, 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.
Make a well in the center and add olive oil, mix well to combine.
Add about 1/4 cup of water little by little and knead to form a smooth and firm dough.
Cover this with a damp cloth and let it rest for one hour while you prepare the filling.In a small mixing bowl add olive oil, chili powder, cumin and coriander powder, mix well.
Toss the chopped peppers, onion, eggplant, zucchini, jalapeno, mushroom, corn with the olive oil and spice mix.
Season with salt and pepper to taste.Heat a grill pan over medium heat.
Grill the vegetables until they are tender and slightly charred.
Turn them frequently to make sure they get cooked even from all sides.
Remove the vegetables from the grill, transfer to a bowl and allow them cool down.
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.
Add all the grilled vegetables and stir to combine.
Turn off the heat and add the cilantro.Pre-heat the oven to 180 degree' C.
Line a baking sheet and line up with a parchment paper.Dust the kitchen counter with little flour.
Roll out the empanada dough to about 1/4 inch thickness.
Use a 4 inch round cookie cutter, cut circles out of the dough.
Collect the scraps and press them together.
Roll out again and cut until you get about 7 circles.Spoon filling in the center of each circle and sprinkle goat cheese over the filling.
Do not over fill the empanandas.
Brush half of the circle with egg wash or little milk.
Fold the dough over the filling into a half moon shape and press with a fork to seal.
Brush the outer covering of the empanadas with the egg wash.Place the prepared empanadas in the greased baking sheet.
Bake the empanadas for about 25 to 30 minutes or until golden brown.
Once crisp and golden brown, remove from the oven.
Serve Grilled Vegetable Empanada along with Light And Healthy Spinach Soup and Mixed Beans Salad for a wholesome weeknight dinner.
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