Vegetable And Goat Cheese Empanada With Roasted Tomatillo Sauce | Emerils.com

Ingredients

• 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