Empanadas - 2

Recipe Ingredients

5 cups	312g / 11oz	Unbleached flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Salt
3/4 cup	177ml	Vegetable oil
2 teaspoons	10ml	Vinegar
1/2 cup	118ml	Ice water
2 cups	474ml	Tvp granules or flakes
1 3/4 cups	414ml	Hot water
2 tablespoons	30ml	Catsup
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Onions - finely chopped
2		Garlic - minced
1/3 cup	78ml	Pimiento olives - sliced
2 tablespoons	30ml	Raisins
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Paprika
4		Hot sauce

Recipe 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 for 15-20 minutes, or until golden brown.

Makes 18 empanadas.

Adapted from: "The TVP Cookbook" by Dorothy Bates

Source:
Homemade Good News (Vol 5 No 6)

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