Vegetable Empanadas With Tomato Sauce - cooking recipe

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

Preparation

Preheat the oven to 400\u00b0F.
In a saucepan over medium heat, saute onion in olive oil.
When translucent add potato, carrot, and squash. Mix well and add vegetable broth.
Cook for about 10 minutes or until vegetables are tender and broth evaporated.
Add peas and parley and let it cool down.
While vegetable filling is cooling down, cut each puff pastry sheet into four 5\"circles.
Add 1 Tbs of filling in the center of every circle.
Brush the edge of each 1/2 circle with a little water, fold in half and seal pressing with a fork.
Place on a non-stick cookie sheet and bake for 25 minutes or until they are puffy and golden.
Meanwhile make tomato sauce by sauteing, 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.
Move off the heat and let it cool down a little. Pour carefully in a blender and blend until smooth.
Pour onto a saute pan, add tomato paste, basil and oregano and stir over medium heat until hot.
Serve the empanadas with tomato sauce as a dip.