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Vegetable And Goat Cheese Empanada With Roasted Tomatillo Sauce

  • Yield: 4 servings


  • 1 cup masa harina flour
  • 1/2 cup bleached all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • Essence to taste
  • 1 small fresh jalapeÒo, seeded and minced
  • Salt and freshly ground black pepper to taste
  • 2 1/2 tablespoons unsalted butter
  • 1 cup warm water, as needed
  • 2 cups assorted diced vegetables, such as yellow squash, zucchini, eggplant, endive, red onion, red and yellow bell peppers
  • 2 tablespoons olive oil
  • 1/4 to 1 cup crumbled goat cheese (as needed), at room temperature
  • Roasted Garlic Puree
  • 1 tablespoon finely chopped fresh cilantro leaves
  • Three 6-inch corn tortillas, cut into strips and deep-fried until crisp
  • 1 large egg, beaten
  • 1 cup Roasted Tomatillo Sauce
  • Avocado Puree
  • 4 sprigs fresh cilantro


  • To make the empanadas, combine the masa harina and all-purpose flour, cornmeal, baking powder, Essence, and jalapeÒo in a large mixing bowl. Season with salt and pepper and mix well. Add the butter and work it in with your hands until the mixture resembles coarse crumbs. Add the water, a little at a time, and work it in with your hands. Add only as much as you need to make a smooth ball. Form the dough into a log about 12 inches long by 3 inches across. Wrap in plastic wrap and refrigerate for 20 minutes.
  • Remove the dough from the refrigerator. Divide the log into 4 equal sections (each about 3 inches long), and carefully roll each out between sheets of plastic wrap to an 8-inch circle, about 1/4 inch thick.
  • Preheat the oven to 375?F.
  • Season the assorted vegetables with Essence. Heat the olive oil in a large sautÈ pan over medium-high heat. Add the vegetables and cook, stirring often, until they are slightly limp, about 1 minute. Remove and put into a medium-size mixing bowl. Add enough cheese to bind the vegetables. Season with salt and pepper. Add the garlic puree, cilantro, and fried tortilla strips and toss to mix.
  • Spoon about 3/4 cup of the filling into the center of each of the dough rounds. Fold over to form a half-moon and crimp the edges to seal. On a parchment-lined baking sheet, place the empanadas about 2 inches apart and brush with the egg. Bake until golden brown, about 30 minutes.
  • To serve, place the empanadas on serving plates, drizzle with the tomatillo sauce and avocado puree, and garnish with the cilantro sprigs.