Root Vegetable Pastelillos

Recipe by Chef Paola Villafane
Demonstrated at Decatur Farmers Market on February 22, 2017

Ingredients

• One large rutabaga — Jody’s Farm
• Two medium carrots — Jody’s Farm
• Three medium beets — Local Lands
• Oliver Farms Pecan oil
  
• Oregano
• Salt and pepper
• Frozen empanadas rounds
• Cooking oil

 Directions

1. Peel and chop vegetables into small pieces.
2.  Heat small pan with 3 tablespoons of pecan oil to medium heat
3. Cook vegetables until soft, about 15 minutes. Spice with oregano, salt, and pepper to taste. In the meantime, defrost empanada rounds.
4. Remove vegetables from heat and let cool for 5 minutes.
5. Remove one round from the package and place onto a flat surface. Place a heavy tablespoon of veggies onto the center of the round. Fold round in half. Using a fork, press edges together. Repeat on both sides.
6. Heat cooking oil to frying temperatures, when testing, pastry should bubble when dipped in oil.
7. Fry until both sides are light brown and crispy.