Empanadas II

This recipe makes 32 crescents of dough stuffed with a savory filling of caramelized onions, potatoes, hard-boiled eggs, raisins and green olives. The tiny pastries are then brushed with egg wash and emerge from the oven golden brown.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 105 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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