European Recipe ⤑ Empanadas II

Easy vegetarian empanadas.

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

Cooking 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.

Nutrition Facts

• calories104.9
• carbohydrateContent11.7 g
• cholesterolContent31.5 mg
• fatContent5.6 g
• fiberContent1.1 g
• proteinContent2.3 g
• saturatedFatContent1.3 g
• sodiumContent102.4 mg
• sugarContent1.9 g