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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: : -

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Place potatoes and onions in a large bowl. Add hard-cooked eggs, olives, and raisins. Mix well. Add salt and pepper to taste.
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.
Bake in preheated oven for 25 to 30 minutes, until golden brown. Serve hot.

32 Empanadas

Easy vegetarian empanadas.