Appetizers and Canapes

Vegetable and Egg Empanadas

Ingredients:

Dough
3 ¾ cups (925 mL) all-purpose flour
2 tsp (10 mL) salt
1 ⅓ cup (325 mL) shortening
8-10 tbsp (120 - 150 mL) cold water

Filling
1 tbsp (15 mL) canola oil
1 medium onion, finely chopped
½ large green pepper, diced
½ large red pepper, diced
3 medium Roma tomatoes, seeded and diced
¼ cup (50 mL) raisins
1 tsp (5mL) chili powder
½ tsp (2 mL) paprika
½ tsp (2 mL) cumin
½ tsp (2 mL) oregano
¼ tsp (1 mL) hot sauce or to taste
Salt and pepper to taste
3 hard-cooked eggs, chopped
2 tbsp (30 mL) finely chopped green olives
1 egg white, beaten
2egg yolks
1 tbsp (15 mL) water

Instructions:

Place flour and salt into the bowl of food processor. Add shortening and pulse until mixture forms pea size pieces. Add cold water and pulse again until mixture combines to form a soft dough. Add more water if necessary. Roll into ball, wrap in plastic wrap and chill in refrigerator.
Pour canola oil into a large saucepan and place over medium heat. Add onion and peppers to the pan and cook until softened. Add tomatoes and continue to cook 1 minute longer. Add raisins to the vegetable mixture, along with seasonings. Simmer mixture for about 5 – 10 minutes. Add a small amount of water if the mixture becomes too dry. Stir in chopped eggs and olives. Set aside.
Roll out pastry dough to a thickness of 1/8 inch (.3 cm) and cut into 4 inch (10 cm) circles. Moisten edges with beaten egg white. Place about 2-3 tbsp (30-45 mL) filling mixture in center of each circle. Fold dough in half and seal edges. Place on parchment lined baking sheet. Prick each empanada with fork.
Combine egg yolks and water. Brush tops of empanadas.
Bake at 400 ̊F (200 ̊C) for 12 - 15 minutes or until pastry is golden brown. Serve immediately.
Makes 24 Empanadas.

Nutrients per serving:

Calories 208.2
Carbohydrate 17.1g
Protein 3.8g
Fat 14.0g
Sodium 218.6mg
Fibre 1.0g