Empanadas II

Empanadas II


"Easy vegetarian empanadas."


1 h servings 105 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 32 mg
  • 10%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  1. 10 Ratings


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 mas...

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 s...

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 ne...