Here is another recipe for vegetarian empanadas. Check out the easy vegetarian empanadas and combine, switch, mix, and create your own taste treat!
EASY VEGETARIAN EMPANADAS
1 box refrigerated 9-inch pie crust (two crusts)
2 lg. potatoes, peeled and cubed
2 Tbsp. olive oil
2 onions, diced
3 hard-cooked eggs, chopped
1/4 c. chopped green olives
1/2 c. raisins
salt and pepper to taste
2 eggs, beaten
Preheat oven to 350º F
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 fork 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.
Cut 32 3-inch circles from pastry crusts. 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.