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Yucatan Vegetable Empanadas with Tomato-Ranch Salsa

Prep: 45 minutes
Bake: 30 minutes
Makes: 24 empanadas

  • 1 tbsp. Our Family® Olive Oil
  • 3⁄4 cup small diced Open Acres® Red New Potatoes
  • 1⁄2 cup medium Open Acres® Diced Yellow Onion
  • 1⁄4 cup small diced Open Acres® Carrot
  • 3 garlic cloves, minced
  • 1⁄4 cup small diced red bell pepper
  • 1⁄4 cup small diced zucchini
  • 1 1⁄2 tsp. chopped fresh basil leaves
  • 1⁄2 tsp. Our Family® Salt
  • 1⁄4 tsp. Our Family® Ground Black Pepper
  • 1⁄4 tsp. Our Family® Ground Cumin
  • 1⁄4 tsp. Our Family® Ground Oregano
  • 1 cup Open Acres® Tomato Salsa
  • 2 tbsp. Our Family® Light Ranch Dressing
  • 1⁄4 cup shredded reduced fat Our Family® Cheddar Cheese
  • 1 package (15 oz.) Our Family® Refrigerated Pie Crusts, softened according to package directions
  • 1 Our Family® Large Egg beaten with 1 tablespoon water

1. In large skillet, heat oil over medium-high heat. Add potatoes, onion, carrot and garlic, and cook 5 minutes or until potatoes and carrot are almost tender. Add bell pepper and zucchini, and cook 5 minutes or until all vegetables are tender, stirring frequently; remove from heat. Stir in basil, salt, pepper, cumin and oregano.

2. In small bowl, stir together salsa and dressing; refrigerate until ready to serve. Stir cheese into vegetable mixture.

3. Preheat oven to 425°. Place 1 pie crust on flat surface. Using 3-inch round cutter, cut 9 circles from dough. Gather scraps, re-roll and cut 3 more circles. Place about 1 heaping teaspoon filling on center of each round. Brush 1 side of dough edges with egg mixture; fold dough over filling to enclose. Seal edges with fork.

4. Place empanadas on baking sheet, prick tops with fork and lightly brush with egg mixture. Bake 15 minutes or until golden brown. Repeat with remaining pie crust and filling (there may be some filling remaining). Serve warm with tomato-ranch salsa.

Approximate nutritional values per serving (2 empanadas): 179 Calories, 10g Fat (1g Saturated), 6mg Cholesterol, 415mg Sodium, 21g Carbohydrates, 1g Fiber, 1g Protein

Chef’s Tip: Baked empanadas may be cooled, stored in a covered airtight container and refrigerated for up to 3 days or frozen for up to 3 months. Refrigerated empanadas may be reheated in a 350° oven for 10 minutes or until heated through. If you don’t have a 3-inch round cutter, you can use a glass with a 3-inch

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