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!
- 4 ounces eggplant finely diced
- 2 ounces zucchini finely diced
- 2 ounces yellow squash finely diced
- 4 Tablespoons onion finely diced
- 1 roma tomato finely diced
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 batch empanada dough (or 2-3 pie crusts) (see link below for recipe)
- 1 large egg beaten
- In a large skillet, heat the oil over medium heat.
- 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.
- While the vegetables are cooking, make your empanada dough. Use the dough recipe in the notes section below or pie crust.
- Roll out the empanada dough until it is approximately 1/8 inch thick.
- 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.
- Heat the oven to 375F.
- 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.
- 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.
- 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.
- 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.