C – I have a new found appreciation for vegetable empanadas.
I don’t know why I’ve never wanted to order vegetable empanadas before. I didn’t feel like I would be satisfied with just having vegetables in my empanadas. Dough and vegetables? Not sure if it’s enough.
For some strange reason, I was ready to make ones with vegetables more than yesterday’s chicken. I think it’s the ease of making them. Cutting up vegetables and sauteing them is a lot quicker than adding meat into the mix.
Of course, Luke was making them, so I was even more excited. He always adds a unique spin on things.
Luke’s empanada filling was amazingly delicious. Fully loaded with spinach, zucchini, onions and cheese. He added a unique element to the vegetable mix, sage.
The sage really made something that would normally be regular become outstanding. Sage adds this great savory quality that made these empanadas really unique and different.
It’s a simple recipe and very enjoyable to make.
Too bad we ate them so quickly that there weren’t any leftovers.
| Tapas Week: Spinach-Zucchini Empanadas |
- See recipe link, below.
- ¼ bunch spinach
- ½ zucchini, yellow and green each, small dice
- 2 Tbsp dry white wine
- 5 sage leaves, chiffonade
- ½ onion, chopped
- 1 clove garlic, minced
- ¼ cup Fontina cheese, shredded
- Salt and pepper to taste
- Preheat oven to 350 degrees. Line a sheet pan with parchment.
- Blanch spinach for a few seconds. Then chop. Set aside.
- Heat a saute pan with 1 tablespoon canola oil. Add zucchini and stir constantly for one minute. Remove from heat and set a side.
- Add onions into the saute pan, more oil if needed. Add wine into the pan and let the flame burn down. Add sage and garlic. Add spinach, salt and pepper. Cook until liquid is completely gone.
- Add a little more oil if needed. Add zucchini and mix well. Remove from pan immediately. Set aside to cool.
- Once cooled, add cheese.
- Roll out dough. Use a 3 inch round cookie cutter.
- Place a spoonful of filling on top of one side of the circle.
- Place egg wash on the edge of the other side of the circle. Close in half. Crimp the edges and close with a fork. Repeat until all the dough is finished.
- Brush remaining egg wash over each empanada.
- Bake at 350 for 30 minutes, or until golden brown.
- Serve.
- Enjoy!
Empanads Dough recipe
Yup, these vegetable empanadas definitely weren’t enough for me. More, Luke, more!
No wonder I never order them when I go out to eat tapas. I get better in the Be Mindful. Be Human kitchen.