Vegetable Empanadas With Tomato Sauce

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• 1 potato, diced
• 1 carrot, diced
• 4 ounces butternut squash, diced
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1/2 cup vegetable broth
• 1/3 cup peas
• 1 tablespoon parsley, chopped
• 3 puff pastry sheets
• 1 egg, slightly beaten
• tomato sauce
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, crushed
• 2 tomatoes, peeled and chopped
• 1/4 cup red wine
• 1/4 cup vegetable broth
• 2 tablespoons tomato paste
• 1/2 tablespoon dry basil
• 1/2 tablespoon dry oregano

Recipe

• 1 preheat the oven to 400°f.
• 2 in a saucepan over medium heat, sauté onion in olive oil.
• 3 when translucent add potato, carrot, and squash. mix well and add vegetable broth.
• 4 cook for about 10 minutes or until vegetables are tender and broth evaporated.
• 5 add peas and parley and let it cool down.
• 6 while vegetable filling is cooling down, cut each puff pastry sheet into four 5â€?circles.
• 7 add 1 tbs of filling in the center of every circle.
• 8 brush the edge of each ½ circle with a little water, fold in half and seal pressing with a fork.
• 9 place on a non-stick cookie sheet and bake for 25 minutes or until they are puffy and golden.
• 10 meanwhile make tomato sauce by sautéing, over medium heat, onion and garlic with the olive oil. after 5 minutes add tomatoes, wine and broth and bring to boil. reduce heat and simmer for 15 minutes, stirring occasionally.
• 11 move off the heat and let it cool down a little. pour carefully in a blender and blend until smooth.
• 12 pour onto a sauté pan, add tomato paste, basil and oregano and stir over medium heat until hot.
• 13 serve the empanadas with tomato sauce as a dip.