Valencian Savory Empanadas

Valencian Savory Empanadas

15
IIJUAN12 0

"Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!"

Ingredients

30 m {{adjustedServings}} servings 124 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.
  2. Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.
  3. Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.
  4. Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.
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Reviews

15
  1. 17 Ratings

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These are really yummy! Make sure to squeeze all the "juice" out of the tomatoes as it makes sticking the dough together more difficult. Very good right out of the oven with some sour cream!

I made these last night for a tapas party at my place, along with a couple of other "small plate"-type dishes. These really exceeded my expectations! I actually made the filling the night befo...

Really good and easy, and taste good with all different fillings. Be sure not to fill the empanadas too much, and be careful not to touch the edges with the filling or they will be hard to seal...