Vegetarian

Potato and Squash Empanadas takes several minutes to prepare.

Potato and Squash Empanadas takes several minutes to cook.

Potato and Squash Empanadas makes 12 servings.

The ingredients for Potato and Squash Empanadas are:

Filling:

2 Yellow Squash
2-3 Medium Red Potatoes
Olive Oil
Onion
Salt
Garlic (Powder or Cloves, to taste)
Chili Powder (to taste)

Empanada Dough:

1 Egg
3 Cups Flour
1.5 sticks Butter (softened)
.5 tsp. Salt

Here is how you make Potato and Squash Empanadas:

Preheat oven to 400.Empanada Dough:Mix all ingredients in a large bowl, knead or mix with an electric mixer with dough attachments till it is a stiff dough. Form a ball and place into the fridge for half an hour or so. Filling:Cut Yellow Squash and Potatoes into small cubes (.5 inch or so), set aside. Chop 1 small/medium onion. Throw the chopped onion into a large pot or saute pan with some olive oil, garlic, and chili powder. Saute until the onions are translucent. Toss the potatoes into the mix and saute for about 10 minutes or so until they are tender. Then throw the Squash into the mix and cook about five-10 more minutes. Salt to taste. Roll out the dough and use a large cup or cookie cutter to make the circles (I do bigger ones, but you can make any size). Put a bit of filling in the center and fold over, using a fork to close the edges by pressing down. Put in a greased glass pan and bake for 25 minutes or so. Serving Size: Makes 12 large empanadas or 20-24 mini ones. Number of Servings: 12Recipe submitted by SparkPeople user KCCAN12345.

The nutritional information for Potato and Squash Empanadas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 283.8

• Total Fat: 13.5 g
• Cholesterol: 48.4 mg
• Sodium: 674.7 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 2.7 g
• Protein: 5.5 g

The dietary needs meet for Potato and Squash Empanadas is Vegetarian