'2 well-beaten egg yolks'
'3 large grated potatoes, peeled and drained'
'4 tablespoons of finely chopped onion'
'1/2 cup all-purpose flour sifted'
'1 teaspoon salt'
'1/2 teaspoon active dry yeast'
'3 tablespoons melted butter or margarine'
'2 stiffly beaten egg whites'
'2 well-beaten egg yolks'
'3 large grated potatoes, peeled and drained'
'4 tablespoons of finely chopped onion'
'1/2 cup all-purpose flour sifted'
'1 teaspoon salt'
'1/2 teaspoon active dry yeast'
'3 tablespoons melted butter or margarine'
'2 stiffly beaten egg whites'
Mix the egg yolks with the potatoes
Add the chopped onion, flour, salt, yeast, and melted butter
Fold in the egg whites gently
Pour into muffin tins or large empanada pans, filling 2/3 of the capacity
Bake at 400°F (200°C) for 20-25 minutes
Serves 1 day ahead, or less.
