Vegetable Empanadas With Tomato Sauce

Recipe by MsPia
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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