Vegetable Empanadas With Tomato Sauce Recipes

Steps:

• In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
• Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
• Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
• Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
• Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
• Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
• Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
• Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
• Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
• Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.

Steps:

• Combine flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1 egg; mix well. Gradually add water, mixing well after each addition. Shape into ball; wrap tightly in plastic wrap. Refrigerate until ready to use.
• Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add spinach and carrots; cook and stir 5 min. Remove from heat; cool.
• Heat oven to 375ºF. Roll out half the dough on lightly floured surface to 1/16-inch thickness; cut into12 (4-inch) rounds with biscuit cutter. Repeat with remaining dough.
• Add cheese to spinach mixture; mix well. Spoon onto centers of dough rounds, adding about 1-1/2 Tbsp. spinach mixture to each round. Beat remaining egg until blended; brush onto outer parts of dough rounds. Fold dough rounds in half; press edges together to seal. Make small cut in top of each empanada to vent the steam. Place on baking sheet sprayed with cooking spray; brush with any remaining egg.
• Bake 15 min. or until golden brown.

Steps:

• Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.