Easy Ratatouille Empanadas
- Puff pastry
- 1 egg wash
- 1 cup all-purpose flour
- 1/4 lb red tomatoes
- 1/4 lb eggplant
- 1/4 lb yellow bell pepper
- 1/4 lb zucchini
- 1/4 lb yellow squash
- 2 cups vegetable stock
- 2 tbsp olive oil
- 1 tsp dried 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
- In a heated pan, add oil and sauté minced onions and garlic.
- Add the minced vegetables (eggplant, yellow bell pepper, zucchini, yellow squash), sauté for 2 minutes.
- Add the chopped tomatoes and simmer for 1 minute.
- Combine the dried herbs and add it to the simmered ratatouille.
- Add the stock, bring to a boil and reduce to simmer.
- Simmer for 15 minutes or until the liquid almost disappears. Stir from time to time.
- Transfer to a large bowl and let it cool completely.
- Lightly dust the work surface with flour and roll out the puff pastry.
- Cut into 4-5 inch rounds.
- Scoop out the cooled ratatouille filling and fold the dough over in half to enclose the filling.
- Using a fork, press and seal the edges.
- Heat the oil for deep frying.
- Fry the empanadas until golden brown.
- Serve with your favorite dipping sauce.
© 2020 Winosity 2019
A new version of the typical meat empanada that has a flavorful texture and is full of nutrition. Typical empanadas recipe 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 empanadas recipe is a perfect match with medium-bodied red wines. Here are the top picks:
- Cabernet Franc
Check this Creamy Vegetable Lasagna Recipe!