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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pastry crust pie	1	recipe		-	-	-	-
potato	2		peeled cubed	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		diced	128.0	29.888	3.52	0.32
hard egg	3		chopped cooked	-	-	-	-
green olive	1/4	cup	chopped	-	-	-	-
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
salt pepper	to taste			-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.