Recipe - Empanadas

5 cup Unbleached flour
2 teaspoon Baking powder
1 teaspoon Salt
Three fourths cup Vegetable oil
2 teaspoon Vinegar
One half cup Ice water
2 cup TVP granules or flakes
1 Three fourths cup Hot water
2 tablespoon Catsup
2 tablespoon Olive oil
1 cup Onions; finely chopped
2 Cloves garlic; minced
1/3 cup Piminto olives; cut or sliced up
2 tablespoon Raisins
One half teaspoon Oregano
One half teaspoon Paprika
4 ds Hot sauce

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 One fourth 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 1520 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 MCRecipe Digest by Cynthea Cynthea@aol.com on Mar 7, 1998