Valencian Savory Empanadas Recipe

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Most Helpful Positive Review

Sep 20, 2006

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!

—Natalie

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Most Helpful Critical Review

Jul 28, 2008

If you are not a fan of refrigerated bread mixes (i.e. Pillsbury) this recipe is not for you. I thought it would be ok by the time we added sour cream & pico de gallo on the top, but I just could not get over that refrigerated dough taste. I might make this again, but I'll make my own dough in the bread machine.

—Brooke789

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17 Ratings

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May 31, 2007

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 closed.

—Eva Amber

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Apr 18, 2008

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 before, and I tried it for seasoning - it tasted fine, but not great. We also went ahead and assembled them that night (using a fork to press down the edges to seal), and popped them in the fridge overnight. They came out GREAT! We served with sour cream and they were really tasty. Definitely came out to be more than the sum of its parts! Highly recommend! :o)

—Becky

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Mar 12, 2007

This was an easy recipe to make and especially fun to make it with my husband. Dipping these in pizza sauce and/or sour cream is fun too. I will be making these again.

—Cemetery

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Oct 22, 2008

These make for tasty little sandwiches. I ended up using crescent roll dough. My pizza dough had expired so it didn't work very well. Tasted great with the crescent roll dough, too.

—Amy

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Apr 13, 2008

I replaced the tomatoes with hash brown potatoes, and the hard boiled eggs with scrambled eggs cooked with the onion. Wonderful!

—lcrippes

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Jul 30, 2007

Our whole family really enjoys this recipe. We also enjoy extracting the juice, warming it up, and serving it on top of the Empanadas.

—Matthew

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Nutrition

Calories
124 kcal
6%

Carbohydrates
12.6 g
4%

Cholesterol
41 mg
14%

Fat
5.7 g
9%

Fiber
0.7 g
3%

Protein
5.1 g
10%

Sodium
319 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Valencian Savory Empanadas

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 124
Calories from Fat: 52

% Daily Value *
Total Fat 5.7g 9 %
Saturated Fat 1.2g 6 %
Cholesterol 41mg 14 %
Sodium 319mg 13 %
** Potassium 92mg 3 %
Total Carbohydrates 12.6g 4 %
Dietary Fiber 0.7g 3 %
Protein 5.1g 10 %
Sugars 2.3g
Vitamin A 4 %
Vitamin C 10 %
Calcium 1 %
Iron 9 %
** Thiamin 7 %
** Niacin 9 %
** Vitamin B6 4 %
** Magnesium 2 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.