Empanadas II recipe

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Ingredients

1 recipe pastry for a 9 inch double crust pie
2 large potatoes, peeled and cubed
2 tablespoons olive oil
2 onions, diced
3 hard-cooked eggs, chopped
¼ cup chopped green olives
½ cup raisins
salt and pepper to taste
2 eggs, beaten

Nutrition Info

104.9 calories
carbohydrate: 11.7 g
cholesterol: 31.5 mg
fat: 5.6 g
fiber: 1.1 g
protein: 2.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 102.4 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place diced potatoes in a medium saucepan and cover with water. Place over high heat and bring to a boil. Boil for 5 minutes, or until potatoes are tender. Drain.

  3. Place a large skillet over medium heat. Add olive oil, then onion. Toss lightly to coat. Saute onion for 5 minutes, then add cooked potatoes. Saute mixture an additional 10 minutes, until onions are caramelized and potatoes are lightly browned.

  4. Place potatoes and onions in a large bowl. Add hard-cooked eggs, olives, and raisins. Mix well. Add salt and pepper to taste.

  5. Roll out pastry and cut 32 3-inch circles. Place a heaping tablespoon of filling on one half of each circle. Fold pastry in half and crimp edges with a fork. Place empanadas on a baking sheet and brush each one with beaten egg.

  6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Serve hot.

Recipe Yield

32 Empanadas

Recipe Note

Easy vegetarian empanadas.

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