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32 servings
Ingredients:
1 recipe pastry for a 9 inch double crust pie2 large potatoes, peeled and cubed2 tablespoons olive oil2 onions, diced3 hard-cooked eggs, chopped1/4 cup chopped green olives1/2 cup raisins salt and pepper to taste2 eggs, beaten
Instructions:
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.
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