Zucchini Empanadas

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Zucchini EmpanadasRecipe

Photo: Jennifer Causey Styling: Lindsey Lower

You can roast and peel the poblano chile up to 1 week before you make this filling. Letting the filling chill before assembling the empanadas congeals the liquids--an essential step to ensuring the pies are properly formed.

 

Serves 15 (serving size: 1 empanada)

Ingredients

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1 large poblano chile
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 large garlic clove, finely minced
1 cup finely chopped zucchini
1 cup finely chopped yellow squash
1 cup fresh or frozen corn kernels, thawed
1 teaspoon ground cumin
1 fresh thyme sprig
2 tablespoons mascarpone cheese, softened
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 ounces Cotija cheese, crumbled (about 1/2 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
1 teaspoon water
1 large egg
1/2 teaspoon cumin seeds (optional)

Preparation

Hands-on: 1 Hour, 18 Minutes
Total: 3 Hours, 38 Minutes

1. Preheat broiler to high.

2. Cut chile in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap chile in foil; let stand 10 minutes. Peel and chop chile.

3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 2 minutes or until onion begins to soften. Add garlic; sauté 30 seconds or until fragrant. Add zucchini, squash, corn, cumin, and thyme; sauté 2 minutes or just until vegetables are bright and crisp-tender. Remove pan from heat. Stir in poblano, mascarpone, salt, and pepper; spread mixture evenly on a large baking sheet. Cool. Remove and discard thyme, and stir in Cotija cheese and queso fresco; cover and chill at least 2 hours or up to overnight.

4. Preheat oven to 400°. Line 2 large baking sheets with parchment paper.

5. Combine 1 teaspoon water and egg in a small bowl. Divide cold filling into 15 equal portions (about 3 generous tablespoons each). Keep filling chilled while making each empanada. Moisten edges of 1 Whole-Wheat Empanada Dough disk with egg mixture; place 1 portion of cold filling in center. Fold dough over filling to form a half-moon shape. Gently press edges between thumb and index finger to form a border; crimp along border using fork tines to seal. Place empanada on prepared pan. Repeat procedure with remaining dough disks and filling portions. Lightly brush tops of empanadas with egg mixture; sprinkle with cumin seeds, if desired. Bake at 400° for 23 minutes or until tops are golden brown, rotating pans in oven halfway through baking.

Created date

February 2016

Nutritional Information

Calories 218
Fat 11.1 g
Satfat 3.1 g
Monofat 5.2 g
Polyfat 0.9 g
Protein 6 g
Carbohydrate 22 g
Fiber 2 g
Cholesterol 23 mg
Iron 2 mg
Sodium 298 mg
Calcium 74 mg
Sugars 2 g