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Vegetable Empanadas With Tomato Sauce

The aroma of warm, savory empanadas baking in the oven instantly transports me back to my childhood. I remember standing in my grandmother’s kitchen, mesmerized as she deftly folded the dough around a medley of seasoned vegetables, each little pocket a burst of flavor waiting to be discovered. While her empanadas were traditionally filled with meat, the versatility of this dish means it lends itself beautifully to vegetarian interpretations, like this recipe I’m excited to share. And while I never thought of empanadas with a dipping sauce, I love the idea of trying it out.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 4-6
Yield: 12 empanadas
Dietary Type: Vegetarian

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
For the 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

Equipment Needed

Saucepan
Cookie sheet
Fork
Blender

Instructions

Begin by preheating your oven to 400°F (200°C).
In a saucepan over medium heat, sauté the finely chopped onion in olive oil until it becomes translucent. This usually takes about 5-7 minutes, and stirring occasionally will prevent burning.
Once the onion is translucent, add the diced potato, carrot, and butternut squash to the saucepan. Mix the vegetables well with the onion and olive oil to coat them evenly.
Pour in the vegetable broth. This will help the vegetables steam and soften.
Cook the vegetable mixture for approximately 10 minutes, or until the vegetables are tender and the broth has mostly evaporated. Stir occasionally to prevent sticking. The vegetables should be easily pierced with a fork when they are ready.
Stir in the peas and chopped parsley. This adds a fresh burst of color and flavor. Let the filling cool down completely before assembling the empanadas. This is crucial, as a hot filling can melt the puff pastry and make it difficult to work with.
While the vegetable filling is cooling, prepare the puff pastry. Gently unfold the puff pastry sheets on a lightly floured surface.
Using a 5-inch cookie cutter or a sharp knife, cut each puff pastry sheet into four 5-inch circles. You should end up with 12 circles.
Place approximately 1 tablespoon of the cooled vegetable filling in the center of each puff pastry circle. Do not overfill, as this can make the empanadas difficult to seal.
Brush the edge of each half of the circle with a little water. This acts as a glue to help seal the empanadas.
Fold the puff pastry circle in half to create a semi-circle. Press the edges firmly with a fork to seal them tightly. This prevents the filling from leaking out during baking.
Place the assembled empanadas on a non-stick cookie sheet.
Brush the top of each empanada with the slightly beaten egg. This gives them a beautiful golden-brown color and a shiny finish.
Bake the empanadas in the preheated oven for 25 minutes, or until they are puffy and golden brown. Keep a close eye on them during the last few minutes of baking to prevent burning.
While the empanadas are baking, prepare the tomato sauce. In a saucepan over medium heat, sauté the chopped onion and crushed garlic in olive oil until the onion is softened, about 5 minutes.
Add the peeled and chopped tomatoes, red wine, and vegetable broth to the saucepan. Bring the mixture to a boil.
Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
Remove the saucepan from the heat and let the sauce cool down slightly.
Carefully pour the slightly cooled sauce into a blender and blend until smooth.
Pour the blended sauce back into the sauté pan. Add the tomato paste, dry basil, and dry oregano.
Stir the sauce over medium heat until it is hot and the flavors have melded together.
Serve the hot empanadas with the tomato sauce as a dipping sauce.

Expert Tips & Tricks

For an extra-crispy crust, brush the empanadas with a second coat of egg wash halfway through baking.
If you don’t have puff pastry sheets, you can use pre-made empanada dough.
Feel free to experiment with different vegetables in the filling. Corn, zucchini, or bell peppers would all be delicious additions.
For a spicier sauce, add a pinch of red pepper flakes to the tomato sauce.
If the tomato sauce is too acidic, add a pinch of sugar to balance the flavors.
To ensure even baking, rotate the cookie sheet halfway through the baking time.

Serving & Storage Suggestions

Serve the empanadas warm, fresh out of the oven, with the tomato sauce on the side for dipping. They make a great appetizer, snack, or light meal.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a microwave, but the crust may not be as crispy.

The tomato sauce can also be stored in an airtight container in the refrigerator for up to 5 days. Reheat it gently on the stovetop before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	6g	30%
Cholesterol	30mg	10%
Sodium	400mg	17%
Total Carbohydrate	35g	12%
Dietary Fiber	4g	16%
Sugars	5g	–
Protein	7g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free puff pastry sheets for a gluten-free version.
Vegan: Substitute the egg wash with plant-based milk (almond, soy, or oat milk) for a vegan option. Ensure the puff pastry is also vegan-friendly (some contain butter).
Spicy: Add a pinch of chili flakes or a dash of hot sauce to the vegetable filling for a spicy kick.
Cheese: Sprinkle a little shredded cheese (cheddar, mozzarella, or provolone) over the filling before sealing the empanadas.
Seasonal Vegetables: Adapt the filling to the season by using vegetables like zucchini and summer squash in the summer, or sweet potatoes and parsnips in the fall.

FAQs (Frequently Asked Questions)

Q: Can I make the filling ahead of time?
A: Yes, you can prepare the vegetable filling up to 2 days in advance and store it in the refrigerator. Just be sure to let it cool completely before assembling the empanadas.

Q: Can I freeze the empanadas?
A: Yes, you can freeze the assembled, unbaked empanadas. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Bake from frozen, adding a few extra minutes to the baking time.

Q: What if I don’t have red wine for the tomato sauce?
A: You can substitute the red wine with more vegetable broth or a tablespoon of balsamic vinegar for a similar depth of flavor.

Q: Can I use fresh herbs instead of dried herbs in the tomato sauce?
A: Absolutely! Use about 1 tablespoon of fresh, chopped basil and oregano instead of the dried herbs for a brighter, more vibrant flavor.

Q: My puff pastry is cracking. What am I doing wrong?
A: Puff pastry can crack if it’s too warm or too dry. Make sure to keep the puff pastry cold while you’re working with it, and lightly flour your work surface to prevent it from sticking. If it’s still cracking, try lightly dampening it with water before folding.

Final Thoughts

I hope you enjoy making and savoring these delicious vegetable empanadas with tomato sauce as much as I do. They’re a delightful combination of savory filling and flaky crust, perfect for sharing with friends and family. Feel free to adapt the recipe to your own tastes and preferences, and don’t hesitate to let me know how they turn out! Serve them alongside a simple salad for a complete and satisfying meal.

Vegetable Empanadas With Tomato Sauce Recipe