We walk by faith, not by sight…2 Corinthians 5:7

Since I was creating an empanada recipe, I decided to make a vegetarian type.  I prepared this recipe from one of my favorite soups, Potato, Kale and Sausage Soup, minus the sausage to make it vegetarian.  This empanada is quite savory and filling and is a meal in itself. 

INGREDIENTS:

2 tbsp. olive oil

Small onion, diced

2 tbsp. tomato paste

2 tbsp. hot sauce

1 1/2 tsp. salt + extra for sprinkling

2 garlic cloves, minced

½ bag frozen southern style diced potatoes (32 oz.) thawed

1 1/4 cup. Vegetable or Chicken broth

4 cups chopped kale

1 pkg. Goya discos

1 egg, beaten + 1 tbsp. water

DIRECTIONS:

Heat olive oil in a skillet over medium heat and add onion and cook until softened.  Add tomato paste, hot sauce, salt and garlic and cook for about a minute combining all the ingredients.  Add potatoes and mix until everything is combined.  Add the kale and broth and bring to a boil and cook until most of the liquid has evaporated.  Remove from heat and cool. 

Spoon about 2 tablespoons of filling in the center of each circle (discos).  Fold dough over the filling and using a fork pinch the dough together.  Place empanadas on parchment lined baking sheet and lightly brush with egg wash. Sprinkle with salt. Bake at 400 degrees for 10-15 minutes.  Enjoy!

Yields:  10 empanadas