Vegetable Empanadas With Tomato Sauce Recipes

VEGETABLE EMPANADAS WITH TOMATO SAUCE

Steps:

• Preheat the oven to 400°F.
• In a saucepan over medium heat, sauté onion in olive oil.
• When translucent add potato, carrot, and squash. Mix well and add vegetable broth.
• Cook for about 10 minutes or until vegetables are tender and broth evaporated.
• Add peas and parley and let it cool down.
• While vegetable filling is cooling down, cut each puff pastry sheet into four 5"circles.
• Add 1 Tbs of filling in the center of every circle.
• Brush the edge of each ½ circle with a little water, fold in half and seal pressing with a fork.
• Place on a non-stick cookie sheet and bake for 25 minutes or until they are puffy and golden.
• Meanwhile make tomato sauce by sautéing, over medium heat, onion and garlic with the olive oil. After 5 minutes add tomatoes, wine and broth and bring to boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
• Move off the heat and let it cool down a little. Pour carefully in a blender and blend until smooth.
• Pour onto a sauté pan, add tomato paste, basil and oregano and stir over medium heat until hot.
• Serve the empanadas with tomato sauce as a dip.

VEGGIE EMPANADA

Steps:

• In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
• Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
• Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
• Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
• Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.