Empanadas Filled with Vegetables

For the dough, crumble the yeast and mix with milk and sugar. Pour the flour, egg yolks, small pieces of butter and the yeast mixture into a bowl and mix to form a smooth dough. Knead briefly, wrap in foil and refrigerate overnight.

Peel the onions and garlic and chop finely. Rinse the pepper, cut in half and remove the seeds. Rinse and trim the zucchini. Cut the pepper and zucchini into very small cubes.

Blanch the tomatoes, peel, cut in half, remove the seeds and cut into small pieces. Heat the oil in a pan and fry the onion and garlic until soft. Add the zucchini and pepper, season with thyme and fry over high heat while stirring. Add the tomatoes, simmer for a few minutes and season with salt.