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Sunday, September 29, 2013

Potatoes Vegetarian Pie~~> Empanades Vegetariano de Papas #Delicious #Rico #Saludable #Delish

Hello All,

 Hola a todos,



Hope you all have a relaxing weekend. I was hoping but most days are already filled up.
 
Espero que todos tengan un fin de semana relajando. Yo esperaba, pero casi todos los días ya se llenan para arriba.
 

Today, I would like to make some Empanadas Española but I can see that my recipes will be modified as someone is asking for a little modification. So instead of making the flour mixture, I will be using potatoes. Does that surprise you, it surely does not Spaniard love potatoes! Well, here goes and will let you be the judge of the vegetarian potato pie. This can be a side dish or can be made with a portion of meat, stew beef, pork and/or chicken.

Hoy, me gustaría hacer algunas Empanadas Española pero veo que mis recetas se modificará como alguien está pidiendo una pequeña modificación. Así que en vez de hacer la mezcla de harina, voy a utilizar las patatas. ¿Te sorprende seguramente que no, a los Españoles gusta las patatas! Bueno, aquí va y le permitirá ser el juez del pastel patata vegetariano. Esto puede ser un plato o puede hacerse con una porción de carne, guiso de carne de res, cerdo o pollo.

Vegetarian Potato Pie
Ingredients

2 pounds potatoes
water
3 ounces olive oil
3 tablespoon butter of your choice

Method
Fill pot with water that will cover potatoes in the pot. Boil until when prick it is well done. Cool, then peel potatoes and mash all potatoes with olive oil and butter.



Pastel de patata vegetariano
Ingredientes

2 libras de papas
agua
3 onzas de aceite de oliva
3 cucharada de mantequilla de su elección


Método
Llene la olla con agua que cubra las patatas en la olla. Hervir hasta cuando pinchazo está bien hecho. Enfriar, luego pelar patatas y hacer puré de papas todo con aceite de oliva y mantequilla.

 Filling
1/4 cup Spanish Olive Oil
1 large white Onion, diced
1 lb carrots, peeled and cut into 1-inch pieces
1/2 pound green peas
1 lb cauliflor thinly sliced
1 lb mushrooms  sliced
1 lb broccoli thinly sliced
1 bag spinach sliced thinly
2 Teaspoons Red Wine Vinegar
Salt and Freshly Ground Black Pepper, to taste

 Method
Thinly slice the onion and place it in a heavy skillet with olive oil and season. Cook the onion over low-medium heat, stirring occasionally, until onion is softened and caramelized. Take out onions, separate. Cut the broccoli into small bite-size florets. Chop the spinach into small pieces. Add the remaining vegetables, along with 1 tablespoon soy sauce, 1 tablespoon red wine vinegar, and 1/2 teaspoon red pepper flakes (optional). Cook vegetables, stirring, until spinach starts to wilt and the peppers are soft. Season with salt and pepper to taste. Add vegetables to bowl with onions.

Prehead oven to 375 degrees. Divide potato dough into 10 pieces. On a lightly floured surface, roll out each piece of dough into a 8-inch diameter circle. Place in cupcake pan. Add 1/4 cup of the vegetable mixture to the center of a circle of dough. Add more potatoes on top to cover, enclosing the filling. Pinch edges of dough together to further seal.  Repeat with remaining dough circles.

Mix the egg yolk with 1 tablespoon water, and brush empanadas with the egg wash before placing them in the oven. Bake empanadas until golden brown. Remove from the oven and let cool for 12 minutes before serving.



Relleno
1/4 Taza Aceite de oliva español
1 Cebolla blanca grande, cortada en dados
1 libra de zanahorias, peladas y cortadas en trozos 1 pulgada
1/2 Libra guisantes 

1 libra de setas
1 Lb cauliflor en rodajas finas
1 Lb brócoli cortada en rodajas finas
1 Bolsa espinacas cortadas finamente
2 Cucharaditas Vinagre de vino rojo
Sal y pimienta negra recién molida, al gusto

Método
Corte finamente la cebolla y ponerla en una gran sartén con aceite de oliva y temporada. Cocina la cebolla a fuego medio bajo, revolviendo de vez en cuando, hasta que la cebolla esté blanda y caramelizado. Corta el brócoli en pequeños racimos de tamaño. Pica las espinacas en trozos pequeños.




 Sofrito
 Ingredients:

1 can crushed tomatoes or 4 large tomatoes peeled and diced
1 long sweet green pepper diced
1 medium yellow onion
3 large cloves garlic
virgin Spanish olive oil

Method
Mince the onion and garlic. Chop the pepper into smaller bits. Heat a large heavy frying pan over medium heat. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, to vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes.




Sofrito
Ingredientes:
1 lata de Tomates molidos o 4 tomates grandes pelados y cortados en dados
1 dulce pimiento grande verde cortado en trocitos

1 cebolla amarilla grande
3 Dientes de ajo
Aceite de oliva virgen Español


Método

Pica la cebolla y el ajo. Pica el pimiento en trozos más pequeños. Calenta una sartén grande a fuego medio. Suficiente aceite de oliva para untar el fondo de la sartén. Ponga la cebolla en la sartén y saltea hasta que estén transparentes, reducción del calor si es necesario para no quemarse. Añadi el pimiento verde y continúe cocinando por 5 minutos, agrega aceite de oliva si es necesario. Asegúrese de revolver con frecuencia, a las verduras para que no se queman. Agrega el ajo picado y saltea durante 1 minuto más. Verte el tomate triturado y el pimentón en la sartén y mezcla bien. Cocina durante unos 10-12 minutos.


Espero que les guste, nos gusto mucho!

 ©Maricela, All Rights Reserved. Written for: Emy Cooks

18 comments:

  1. Que receta mas exquisita y super saludable, me la llevo a mi carpeta. Gracias por compartirla.

    ReplyDelete
    Replies
    1. Hola Mayito,

      Si sabroso y saludable al mismo tiempo, gracias y para servirle. Que tenga buen día:)! Saludos.

      Delete
  2. Replies
    1. Yes, it is quite easy and healthy
      but always making it looks delicious or more attractive for the kids:)

      Thanks and have a nice day!

      Delete
  3. Oh dear, I love empanadas and these are making my mouth water! Love all the veggies in the filling. The potato dough sounds amazing. That last picture with the sauce looks so appetizing! Thanks for sharing!!

    ReplyDelete
    Replies
    1. Thanks Janis,
      Yes, we love the empanadas and needed to try something different hence using the potato as an alternative, super delicious if you are a potato fan!

      Delete
  4. Hi Janis,

    Thanks for the compliment. It was very delicious. Yes, it is a difference using something besides flour.
    It is always eaten on the same day no left-overs:). Enjoy!

    ReplyDelete
  5. Oh my that looks awesome. Can you come over and make this for me ;)

    ReplyDelete
  6. Awesome! We actually had a version of this the other day! We like to eat them whenever we can! Thanks for sharing!

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  7. This looks like a nice healthy meal with lot's of veggies. These potato pies could be stuffed with many other veggies as well. Nice recipe.

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  8. This does look soooo delicious :) Thanks for the new idea!

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  9. That looks really good. I have to try it.

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  10. Looks interesting! I may have to try this someday.

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  11. Que sabor! Me encanta tu idea para empanadas vegetarianas!

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  12. looks good, I Love how you used these pretty muffin pans!

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  13. Looks delicious! I love how your blog is in two different languages!

    ReplyDelete
  14. These sound and look so delicious! My mouth is already watering. And it's great that they are baked and not fried in oil.

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  15. Such a great recipe. I should give it a try soon, my daughter loves potatoes but hates vegetables so maybe this way I can trick her into eating those too.

    ReplyDelete