Empanadas

Ingredients:

• 1 ½ sticks margarine (2/3 C + 2 Tbs.)
• 2 C flour
• 2 Tbs. sugar
• ½ tsp salt

Sift flour, salt and sugar

Cut in a food processor with an S blade till margarine is pea size.

Run and slowly add 6-7 Tbs. ice water till dough forms in a ball. Cover with plastic and let the dough rest in the refrigerator for 30 minutes.

Filling:

• 2 garlic cloves chopped
• ½ large onion chopped fine
• Saute till soft then add:
• 1 can (1 lb. 4 oz.) Worthington vegeburger
• 1-12-16 oz. bag frozen mixed vegetables
• 2/3-1 can olives-chopped
• 1-2 tsp cumin to taste
• Salt to taste

Sauté all ingred. until flavors blend and slightly browned.

Let cool before filling pastry.

Roll out half of the dough till very thin and cut circles with the vegeburger can. Stack on a plate and fill and crimp and place on a greased baking sheet or use a silpat liner. Brush with beaten egg or Soy milk. Bake at 375 degrees till golden brown for 10-15 min. These freeze well after baking. Just reheat in the oven. You need two pastry recipes for the filling. Makes about 72.