Ingredients for Vegetable Empanadas With Tomato Sauce
- 1 medium potato, diced
- 1 medium carrot, diced
- Butternut Squash
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/2 cup vegetable broth
- 1/2 cup frozen peas
- Parsley
- Puff Pastry Sheets
- Egg
- Tomato Sauce
- Garlic Clove
- 1 (28 oz) can crushed tomatoes
- Red Wine
- 1 tablespoon tomato paste
- Dry Basil
- Dry Oregano
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vegetable Empanadas With Tomato Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Vegetable Empanadas With Tomato Sauce
- Preheat oven to 400°F (200°C).
- Sauté 1/2 medium onion, chopped, in 1 tablespoon olive oil over medium heat until translucent.
- Add 1 medium potato (diced), 1 medium carrot (diced), and 1/2 medium butternut squash (diced).
- Mix well, then add 1/2 cup vegetable broth.
- Cook for 10-15 minutes, or until vegetables are tender and broth has evaporated.
- Stir in 1/2 cup frozen peas and 1/4 cup chopped fresh parsley. Remove from heat and let cool completely.
- While the filling cools, cut 1 package (14.1 oz) puff pastry sheets into 8 (5-inch) circles.
- Place 1 tablespoon of the vegetable filling in the center of each circle.
- Brush the edges of each circle with water, fold in half to form a half-moon shape, and crimp the edges with a fork to seal.
- Place empanadas on a non-stick baking sheet and bake for 25-30 minutes, or until golden brown and puffed.
- Meanwhile, prepare the tomato sauce: Sauté 1/2 medium onion, chopped, and 2 cloves garlic, minced, in 1 tablespoon olive oil over medium heat for 5 minutes.
- Add 1 (28 oz) can crushed tomatoes, 1/4 cup dry red wine, and 1/4 cup vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Remove from heat and let cool slightly. Carefully transfer to a blender and blend until smooth.
- Pour the blended sauce into a saucepan. Add 1 tablespoon tomato paste, 1 teaspoon dried basil, and 1 teaspoon dried oregano. Stir over medium heat until heated through.
- Serve the baked empanadas hot with the tomato sauce for dipping.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
34g
Fat
98g
Carbs
36g
