VEGETABLE EMPANADAS WITH TOMATO SAUCE
This recipe comes from an Argentinian grocery store booklet. As an Argentinian myself, I have never try empanadas with dipping sauce, but several times when I bake empanadas, my american friends coment that they would probably be really good with a dipping sauce. That is why when I saw this recipe I decided to post it. I have not try it yet.
Provided by MsPia
Categories Potato
Time 1h30m
Yield 12 empanadas, 4-6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 1244.9, Fat 81.8, SaturatedFat 19.6, Cholesterol 52.9, Sodium 560.2, Carbohydrate 108.8, Fiber 7.7, Sugar 8.6, Protein 18.7
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Stephanie Polidoro
[email protected]These empanadas were delicious! I will definitely be making them again.
Mo McLearie
[email protected]I'm not sure what I did wrong, but my empanadas turned out really dry. I think I might have overcooked them.
Luan Paul
[email protected]These empanadas were a great way to get my kids to eat their vegetables. They loved them!
Kiran Edwards
[email protected]The empanada dough was a little too thick for my taste. I think I'll roll it out thinner next time.
Kainat Sajid Kainat Sajid
[email protected]These empanadas were a bit bland for my taste. I think I'll add some more spices next time.
Percy Myrick
[email protected]I love how versatile this recipe is. I've made it with different vegetables and sauces and it's always delicious.
Joy Ukuesa
[email protected]These empanadas were delicious, but they were a little too oily for my taste. I think I'll try baking them next time instead of frying them.
Julie Brown
[email protected]I made these empanadas for a party and they were a huge hit! Everyone loved them.
promise anorue
[email protected]I've never made empanadas before, but this recipe was easy to follow and the results were amazing. The empanadas were perfect!
BIBEK DHAMI
[email protected]These empanadas were a great way to use up leftover vegetables. They were easy to make and tasted delicious.
John Whitelaw
[email protected]I'm not a vegetarian, but these vegetable empanadas were so good that I didn't miss the meat at all. I'll definitely be making them again.
Asim Nagra
[email protected]The empanada dough was a bit tricky to work with, but the end result was worth it. The empanadas were crispy and delicious.
Hwhshdh Hshdhdhd
[email protected]These empanadas were a little too spicy for me, but my husband loved them. I'll definitely make them again, but I'll use less chili powder next time.
Chinua Marvis
[email protected]I substituted black beans for the lentils and they turned out great! The empanadas were hearty and filling.
Princetari 005
[email protected]I've made these empanadas several times now and they are always a crowd-pleaser. The filling is flavorful and the crust is flaky and golden brown.
Syed Zaviyar
[email protected]These vegetable empanadas were a hit with my family! They were so easy to make and the tomato sauce was delicious.