You can make these empanadas whatever size you want. If you want to have something a bit more substantial, you can make them bigger and have fewer of them, or you can make them smaller and take them as an appetizer to a party. Either way: yummy.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Trim and discard the ends of the zucchini and cut into 1/2-inch pieces. Peel the onion and potatoes and cut into 1/2-inch pieces.
Step 3
Place the oil in a large nonstick skillet over medium heat. Add the zucchini, onion, and potatoes and cook, stirring occasionally, for 10 minutes, or until the potatoes are tender. Drain the juice from the tomatoes and add them to the pan. Add the crushed red pepper and cook for 5 minutes, or until the tomatoes are warm. Season with salt and pepper.
Step 4
Lay the piecrusts on a flat surface and cut each one in half. Spoon one-fourth of the vegetable mixture into the center of one half circle of dough. Wet your finger and dampen the entire edge of the dough, then fold the dough over and press all around the edges with a fork to seal. Cut a slit in the top of the dough and place on an ungreased baking sheet. Repeat with the remaining ingredients. Bake for 30 minutes, or until golden brown, and serve immediately.
food trivia
Step 5
Here is some silly trivia about onions: Consuming nearly 67 pounds per year, Libyans eat more onions per capita than any other country. In comparison, we Americans gobble down a measly 20 pounds per person each year. My only hope is that they use a proportionate amount of breath mints.
