Ratatouille Empanadas
The classic French ratatouille ingredients of squash, eggplant, tomato, and onion in a Mexican empanada! Fun finger food for a party or appetizer.
Servings Prep Time
24empanadas 45minutes
Cook Time
Servings Prep Time
24empanadas 45minutes
Cook Time
  • 4ounces eggplantfinely diced
  • 2ounces zucchinifinely diced
  • 2ounces yellow squashfinely diced
  • 4Tablespoons onionfinely diced
  • 1 roma tomatofinely diced
  • 1Tablespoon extra virgin olive oil
  • 1/4teaspoon dried thyme
  • 1/4teaspoon salt
  • 1/8teaspoon black pepper
  • 1batch empanada dough(or 2-3 pie crusts) (see link below for recipe)
  • 1large eggbeaten
  1. In a large skillet, heat the oil over medium heat.
  2. Chop the zucchini, squash, eggplant, tomato, and onion into a fine dice. You do not want them too large as it will be easier to fill the empanadas. Add the garlic, thyme, salt, and pepper. Cook until they are just tender and set aside to cool slightly.
  3. While the vegetables are cooking, make your empanada dough. Use the dough recipe in the notes section below or pie crust.
  4. Roll out the empanada dough until it is approximately 1/8 inch thick.
  5. Use a glass or another round object to cut out circles of the dough approximately 3 inches wide. Repeat this process with the scraps until you have used all (or most) of the dough. You should get approximately 24 circles at 3 inches wide.
  6. Heat the oven to 375F.
  7. Place approximately 1 Tablespoon of filling in the middle of a dough circle. Fold the dough in half and press along the edges to seal. Press a fork along the edge to create the textured effect. Repeat with the rest of the dough and filling.
  8. Use a knife to cut slits in the top of each empanada. This will allow steam to release and prevent the dough from getting soggy inside. Use any design you would like.
  9. Place the empanadas on a silicone mat lined baking sheet. They will not expand too much, so they can be placed close together. Brush the beaten egg on top of each empanada to give it a golden and shiny finish.
  10. Bake the empanadas for approximately 20-22 minutes until the dough is firm to the touch. Serve warm with your favorite sauces for dipping like ranch, dressings, or a vinaigrette.
Recipe Notes

You can change the size of the empanada, just adjust your cooking time up or down.

The ratio of the zucchini, squash, and eggplant can vary.  You are aiming for approximately 1/2 pound (8 ounces) total between those ingredients.

You can use pie dough in place of the empanada dough.  This is the empanada dough I use.  If you use pie dough, you will need probably 2 or 3 “crusts” depending on how big they are.  I prefer to make my dough because it is incredibly quick and easy to do!