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Vegetable Empanadas With Tomato Sauce

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“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.”
1hr 30mins
12 empanadas

Ingredients Nutrition


  1. Preheat the oven to 400°F.
  2. In a saucepan over medium heat, sauté onion in olive oil.
  3. When translucent add potato, carrot, and squash. Mix well and add vegetable broth.
  4. Cook for about 10 minutes or until vegetables are tender and broth evaporated.
  5. Add peas and parley and let it cool down.
  6. While vegetable filling is cooling down, cut each puff pastry sheet into four 5”circles.
  7. Add 1 Tbs of filling in the center of every circle.
  8. Brush the edge of each ½ circle with a little water, fold in half and seal pressing with a fork.
  9. Place on a non-stick cookie sheet and bake for 25 minutes or until they are puffy and golden.
  10. 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.
  11. Move off the heat and let it cool down a little. Pour carefully in a blender and blend until smooth.
  12. Pour onto a sauté pan, add tomato paste, basil and oregano and stir over medium heat until hot.
  13. Serve the empanadas with tomato sauce as a dip.

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