These vegetarian Ratatouille Empanadas are inspired by a French classic! Eggplant, zucchini, squash, tomato, and onion are seasoned and stuffed in a Mexican empanada.
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These Ratatouille Empanadas are a labor of love but they are worth it! You can easily make these in stages and in advance to make it easier. First, start by making your empanada dough (you can also use pie crust). This is the empanada dough I use. Then make sure you have your filling ready to go. Chop the zucchini, squash, eggplant, onion, and tomato. Sautee them with some seasoning until just cooked through. You will want them cut into a small chop so they are easier to fit in the dough. Roll out the dough until it is approximately 1/8 inch thick. Then use a glass or another round object to cut out the circles. I just press a drinking glass and twist it in the dough. You can also trace around something with a knife.
You can use the ratio that you prefer, but you do not want to over stuff or else the filling could pop out. A three inch circle can fit approximately 1-1 1/2 Tablespoons total of filling. Fold the dough in half. Using your fingers, press all the way around the edges to seal. For the patterned edge, use a fork to press down along the edges. Cut some slits in the top of each empanada which will allow any steam to release and prevent the dough from getting soggy inside. You can use any design you like! Repeat this process with all of the discs.
Optional: you can refrigerate the empanadas for 30 minutes to help seal them, but this is not necessary. Bake them off at 375 F for approximately 20-22 minutes, or until the dough is completely cooked and hard to the touch. Serve with your favorite sauces like ranch, a vinaigrette, or other dressings! (I believe in empanadas always having a sauce because they can be a little dry on their own).
These Ratatouille Empanadas are a fun twist on a French classic and a perfect finger food for parties. Find more of our empanada recipes here!