Vegetable Empanadas
 
 
Chef Ria:
Serves: 4
Ingredients
  • 2 Zucchini
  • 1 Onion
  • 2 Potatoes
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 2 Fresh or 1 15oz can Tomatoes
  • 1 Teaspoon Crushed Red Pepper
  • Salt, Pepper & any other of your favorite seasonings
  • 2 prepared pie crust
Instructions
  1. Preheat oven to 350 degrees. Cut zucchini, onions and potatoes ½ inch pieces. Heat oil in a large nonstick skillet over medium heat. Add ingredients, occasionally stir for 10 minutes, or until the potatoes are tender. Add crushed red pepper and other seasonings cooking for another 5 minutes. Set to the side.
  2. Cut each pie crust in half. Then spoon about one fourth of the vegetable mixture into the center of the dough. Wet your finger with water and dampen the entire edge of the dough. Fold the dough over and press all around the edges with a fork to seal. Cut a slit in the tops of the dough to allow steam to escape. Finally place on an ungreased baking sheet. Bake for 30 minutes or until golden brown and serve immediately
Recipe by Me in the Kitchen at https://meinthekitchen.com/vegetable-empanadas/