| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Tex-mex, Main dish | 6 | Servings |
INGREDIENTS
| 5 | c | Unbleached flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 3/4 | c | Vegetable oil |
| 2 | ts | Vinegar |
| 1/2 | c | Ice water |
| 2 | c | TVP granules or flakes |
| 1 3/4 | c | Hot water |
| 2 | tb | Catsup |
| 2 | tb | Olive oil |
| 1 | c | Onions; finely chopped |
| 2 | Cloves garlic; minced | |
| 1/3 | c | Piminto olives; sliced |
| 2 | tb | Raisins |
| 1/2 | ts | Oregano |
| 1/2 | ts | Paprika |
| 4 | ds | Hot sauce |
INSTRUCTIONS
For the pastry, measure and mix together the first three ingredients. Stir in the vegetable oil, vinegar and ice water. Divide the dough into 2 balls and chill 30 minutes before rolling out. For the filling, combine in a bowl and let stand 10 minutes the TVP, hot water and catsup. Saute the onions and garlic in olive oil. Mix the onions with the TVP, stirring in the olives, raisins, oregano, paprika and hot sauce. Roll about 1/4 cup of the dough into a circle 1/4" thick, 8" or 9" in diameter. Place 1/3 cup filling in the center, fold dough over and press edges together with tines of a fork. Place empanadas on an oiled baking sheet. Prick tops with fork, brush tops with soymilk. Bake at 400 degrees for 15-20 minuts, or until golden brown. Makes 18 empanadas. Per empanada: 88 cal; 5.5 g protein; 12 g carb; 4 g fat Adapted from _The TVP Cookbook_ by Dorothy Bates Posted to MC-Recipe Digest by Cynthea <Cynthea@aol.com> on Mar 7, 1998
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