Veggie Empanada Recipe | Food Network

Ingredients

• 1/2 cup vegetable shortening
• 2 pounds onions, diced
• 1 1/2 tablespoons chopped shallots
• 1 tablespoon chopped garlic
• 2 tablespoons tomato sauce
• 1 tablespoon tomato paste
• 3 tablespoons chopped mixed green and red peppers
• 1 1/2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chardonnay wine
• 1 tablespoon vegetable stock
• 4 ounces portobello mushrooms, chopped
• 4 ounces carrots, diced
• 4 ounces green zucchini, diced
• 4 ounces yellow squash, diced
• 8 ounces broccoli, diced
• 8 ounces mixed vegetables
• 8 ounces chopped fresh spinach
• 8 ounces creamed corn
• 1 1/2 teaspoons crushed red pepper flakes
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons Cajun seasoning
• Salt and pepper
• 12 Empanada dough disks
• 2 large egg yolks, beaten