"A new version of the typical meat empanada that has a flavorful texture and is full of nutrition. Typical empanadas are made with meat such as pork, beef and even lamb combined with different vegetables. However, this recipe uses the full potential of the vegetables. They are the co-stars in this dish. You can add some spices such as cloves, cilantro, and even some smoked paprika. You can also add button mushrooms to add an earthy flavor."
Easy Ratatouille Empanadas
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Prep time 20mins
Cook time 30mins
Serves or Makes: 3
Recipe Card
ingredients
- Puff pastry
- 1 egg wash
- 1 cup all-purpose flour
- 1/4 pound red tomatoes
- 1/4 pound eggplant
- 1/4 pound yellow bell pepper
- 1/4 pound zucchini
- 1/4 pound yellow squash
- 2 cup vegetable stock
- 2 tabelspoons olive oil
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 2 cloves garlic
- 1 ounce onions
- Salt and pepper to taste
- Canola oil for deep frying
Method
Step 1
In a heated pan, add oil and sauté minced onions and garlic.
Step 2
Add the minced vegetables (eggplant, yellow bell pepper, zucchini, yellow squash), sauté for 2 minutes.
Step 3
Add the chopped tomatoes and simmer for 1 minute.
Step 4
Combine the dried herbs and add it to the simmered ratatouille.
Step 5
Add the stock, bring to a boil and reduce to simmer.
Step 6
Simmer for 15 minutes or until the liquid almost disappears. Stir from time to time.
Step 7
Transfer to a large bowl and let it cool completely.
Step 8
Lightly dust the work surface with flour and roll out the puff pastry.
Step 9
Cut into 4-5 inch rounds.
Step 10
Scoop out the cooled ratatouille filling and fold the dough over in half to enclose the filling.
Step 11
Using a fork, press and seal the edges.
Step 12
Heat the oil for deep frying.
Step 13
Fry the empanadas until golden brown.
Step 14
Serve with your favorite dipping sauce.