Empanadas II

Name: Empanadas II
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 32
Cuisine: Spanish, European
Ingredients: 2 eggs, beaten; 59 milliliters chopped green olives; 3 hard-cooked eggs, chopped; 2 Tbsps olive oil; 2 onions, diced; 2 larges potatoes, peeled and cubed; 118 milliliters raisins; 32 servings salt and pepper to taste

Empanadas II might be just the European recipe you are searching for. This recipe serves 32. Watching your figure? This gluten free, dairy free, whole 30, and vegetarian recipe has 38 calories, 1g of protein, and 2g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. Not Head to the store and pick up raisins, onions, hard-cooked eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

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

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Oven

Place diced potatoes in a medium saucepan and cover with water.

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Potato

Water

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Sauce Pan

Place over high heat and bring to a boil. Boil for 5 minutes, or until potatoes are tender.

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Potato

Drain.

Place a large skillet over medium heat.

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Frying Pan

Add olive oil, then onion. Toss lightly to coat.

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Olive Oil

Onion

Saute onion for 5 minutes, then add cooked potatoes.

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Potato

Onion

Saute mixture an additional 10 minutes, until onions are caramelized and potatoes are lightly browned.

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Potato

Onion

Place potatoes and onions in a large bowl.

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Potato

Onion

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Bowl

Add hard-cooked eggs, olives, and raisins.

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Raisins

Olives

Egg

Mix well.

Add salt and pepper to taste.

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Salt And Pepper

Roll out pastry and cut 32 3-inch circles.

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Roll

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.

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Egg

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Baking Sheet

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

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Oven

Serve hot.

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Ingredients

Servings:

eggs, beaten 59milliliters

chopped green olives 3

hard-cooked eggs, chopped 2Tbsps

olive oil 2

onions, diced 2larges

potatoes, peeled and cubed 118milliliters

raisins 32servings

salt and pepper to taste

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Familia Torres Coronas Tempranillo with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Familia Torres Coronas Tempranillo

86% Tempranillo, 14% Cabernet SauvignonSubtle cherry color with brick red overtones. Elegant aroma, showing a delicate balance between varietal notes of forest fruits and licorice, and spicy hints of oak. Well-rounded palate with smooth varietal tannins.Ideal with meat, stews, casseroles, and our traditional "paella". Perfect with creamy cheeses.