Ingredients
Serves: 32
- 2 large potatoes, peeled and cubed
- 2 tablespoons olive oil
- 2 onions, diced
- 3 hard-boiled eggs, diced
- 4 tablespoons diced green olives
- 80g sultanas
- salt and pepper, to taste
- 1 packet shortcrust pastry
- 2 eggs, beaten
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- Preheat oven to 180 degrees C.
- Place diced potatoes in a medium saucepan and cover with water. Place over high heat and bring to the boil. Boil for 5 minutes, or until potatoes are tender. Drain.
- Place a large frying pan 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-boiled eggs, olives and sultanas. Mix well. Add salt and pepper to taste.
- Roll out pastry and cut 32 8cm 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 tray and brush each one with beaten egg.
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Serve hot.
Tip
Alternatively, you can deep fry the empanadas in oil that's reached 180 degrees C. You can also make them into full circles rather than half circles, making 16 larger empanadas.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(11)
Reviews in English (8)
this was too blah. my mother in law taught me how to make these and you can get creative. anything can go in them, beef,cheese, fruit I have done taco flavored beef and yellow rice, beef and mashed patatoes, my family always want cheese in them. also you can find premade shells (goya) in the frozen section for about 1.50 for 10 shells also i fry mine for low fat you can bake too. - 11 Feb 2008 (Review from Allrecipes USA and Canada)
This recipe was extremely easy and really tasty. The filling was just a little bland for my taste, so I added jalapenos and a little more seasoning. I served the empanadas to my family with a side of beans, salsa, and Mexican cheese--it was a huge success and everyone's fighting over the leftovers! - 20 Dec 2000 (Review from Allrecipes USA and Canada)
I agree that this recipe was very bland. I, too, served it with homemade salsa. I took these to a party along with chicken empanadas; the only who ate them was the vegetarian. They definitely need cheese ... maybe, jalepano cheese. - 19 Mar 2001 (Review from Allrecipes USA and Canada)