Recipe: Vegetable Empanadas

(Makes 4 servings)
2 zucchini
2 potatoes
1 (15 ounce) can diced tomatoes
Salt and pepper
1 onion
2 tablespoons canola oil
1 teaspoon crushed red pepper (I set some aside for the kids before I add this)
2 prepared piecrusts--- make sure there is no "lard" in the ingredients!

Directions:

1. Preheat the oven to 350°F. 2. Trim and discard the ends of the zucchini and cut into ␣ inch pieces. Peel the onion and potatoes and cut into ␣ inch pieces. 3. Place the oil in a large skillet over medium heat. Add the zucchini, onion, and potatoes, and cook, stirring occasionally for 10 minutes, or until the potatoes are tender. Drain the juice from the tomatoes and add them to the pan. Add the crushed red pepper and cook for 5 minutes or until the tomatoes are warm. Season with salt and pepper. 3. Lay the piecrusts on a flat surface and cut each one in half. Spoon one-fourth of the vegetable mixture into the center of one half circle of dough. Wet your finger and dampen the entire edge of the dough, then fold the dough over and press all around the edges with a fork to seal. Cut a slit in the top of the dough and place on an ungreased baking sheet. Repeat with the remaining ingredients. Bake for 30 minutes, or until golden brown.
College Vegetarian Cooking by Megan and Jill Carle.