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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
20
Yields:
12 empanadas
Serves:
4-6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wonderful! The last time I made this I also added kidney beans, cumin, nutmeg, and a little lemon. It is a favorite!
     
  2. I have been meaning to rate this. This has become a staple in our house for after-school lunch. My dd love them. Thanks for the recipe.
     
Advertisement

RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes