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1
Preheat oven to 400 degrees.
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2
ln a large skillet over medium heat, heat olive oil until shimmering.
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3
Add onions and garlic, and saute until translucent, about 5 minutes.
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4
Add zucchini, squash, and eggplant, and saute until tender but have not lost their shape, about 10 minutes.
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5
Add tomatoes, thyme and parsley, and cook until tomatoes soften but do not lose their shape, about 5 minutes.
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6
Add red wine vinegar.
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7
Season with salt and pepper to taste.
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8
In a small bowl, mix 1 tablespoon flour with 3 tablespoons water.
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9
Mix well, and add to the vegetables.
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10
Cook for 3 minutes, stirring.
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11
Transfer to a baking sheet to cool until no longer steaming, then place in refrigerator to chill, uncovered, for 15 minutes.
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12
Place one sheet of puff pastry on a lightly floured work surface.
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13
Using a 3 1/2- to 4-inch-in-diameter cookie cutter or cup, cut out six disks.
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14
Using a 1-1/2 inch cookie cutter, cut out six more disks.
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15
Roll all the disks out to 1/8 inch thick.
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16
Butter or spray a six-cup muffin pan with 3-inch diameter cups.
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17
Place a large disk in each of the holders; the dough should overlap the holder by about an inch.
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18
Add one sixth of the chilled vegetables to each cup.
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19
Place the small circle of pastry on top of the vegetables, and fold over the edges of the larger circle to fully enclose the empada.
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20
(It may be possible to pinch together the edge of the large disk of dough without using the smaller disk.)
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21
Brush the tops with beaten egg.
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22
Bake empadas until golden brown, 25 to 40 minutes.
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23
Using a knife, gently loosen from the muffin tins.
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24
Transfer to plates, and serve hot.
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25
If desired, serve with a salad.
