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.
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1240g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 227 (40%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 3939.6mg||136 %|
|Potassium 571mg||15 %|
|Total Carbohydrate 77.7g||23 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 72.5g|
|Protein 10.5g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 573
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