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!"
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Ingredients

30 m servings 124 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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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.

Reviews

15
  1. 17 Ratings

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Most helpful positive review

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!

Most helpful critical review

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 cou...

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...

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 cou...

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.

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.

I liked these, but it's a lot of work. Peeling, chopping, stretching, filling, and folding. I'll definitely wait to make these until I have an opportunity to cook in silence, but that doesn't ha...

These were yummy and super easy. I brushed them with egg before baking so they were shiny and lovely!

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