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Easy Ratatouille Empanadas
Easy Ratatouille Empanadas
"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. This recipe is a perfect match with medium-bodied red wines."
Serves3
Preparation Time20 min
Cooking Time30 min
Cooking MethodSkillet
Ingredients
- Puff pastry
- 1 egg wash
- 1 cup all-purpose flour
- 1 pound red tomatoes
- 1 pound eggplant
- 1 pound yellow bell pepper
- 1 pound zucchini
- 1 pound yellow squash
- 2 cups vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon thyme
- 2 clove garlic
- 1 ounce onions
- Salt and pepper to taste
- Canola oil for deep frying
Instructions
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In a heated pan, add oil and sauté minced onions and garlic.
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Add the minced vegetables (eggplant, yellow bell pepper, zucchini, yellow squash), sauté for 2 minutes.
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Add the chopped tomatoes and simmer for 1 minute.
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Combine the dried herbs and add it to the simmered ratatouille.
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Add the stock, bring to a boil and reduce to simmer.
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Simmer for 15 minutes or until the liquid almost disappears. Stir from time to time.
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Transfer to a large bowl and let it cool completely.
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Lightly dust the work surface with flour and roll out the puff pastry.
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Cut into 4-5 inch rounds.
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Scoop out the cooled ratatouille filling and fold the dough over in half to enclose the filling.
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Using a fork, press and seal the edges.
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Heat the oil for deep frying.
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Fry the empanadas until golden brown.
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Serve with your favorite dipping sauce.
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