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1
In a large pot, over medium heat, melt the vegetable shortening.
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2
Add the onions, shallots, and garlic and cook until they are soft but not browned.
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3
Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
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4
Bring a large pot of water to the boil.
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5
Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente.
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6
Add the mixed vegetables and spinach and heat through.
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7
Drain the vegetables and put them into an ice bath.
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8
When cool, drain well.
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9
Put the vegetables back into the pot along with the creamed corn.
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10
Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste.
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11
Refrigerate for at least 2 hours.
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12
Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
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13
Place 1/4 cup vegetable mixture on the middle of each empanada dough disk.
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14
Avoid reaching the edges with the filling because oiliness will prevent good sealing.
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15
Slightly wet the edges, fold in half, and stick edges together.
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16
The shape should resemble a half-moon.
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17
Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times.
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18
Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
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19
Place the finished empanadas on the cookie sheet and brush them with the egg yolk.
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20
Cook until they are golden brown, about 25 to 30 minutes.
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21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
