- 1/2 cup vegetable shortening
- 2 pounds onions, diced
- 1 1/2 tablespoons chopped shallots
- 1 tablespoon chopped garlic
- 2 tablespoons tomato sauce
- 1 tablespoon tomato paste
- 3 tablespoons chopped mixed green and red peppers
- 1 1/2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chardonnay wine
- 1 tablespoon vegetable stock
- 4 ounces portobello mushrooms, chopped
- 4 ounces carrots, diced
- 4 ounces green zucchini, diced
- 4 ounces yellow squash, diced
- 8 ounces broccoli, diced
- 8 ounces mixed vegetables
- 8 ounces chopped fresh spinach
- 8 ounces creamed corn
- 1 1/2 teaspoons crushed red pepper flakes
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons Cajun seasoning
- Salt and pepper
- 12 Empanada dough disks
- 2 large egg yolks, beaten
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.