"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!" — IIJUAN12
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tomatoes - peeled, seeded and chopped
diced cooked ham
hard-cooked eggs, chopped
1 1/2 tablespoons
chopped fresh parsley
salt and pepper to taste
1 (10 ounce) can
refrigerated pizza crust dough
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!
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.
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)
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.
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 replaced the tomatoes with hash brown potatoes, and the hard boiled eggs with scrambled eggs cooked with the onion. Wonderful!
Our whole family really enjoys this recipe. We also enjoy extracting the juice, warming it up, and serving it on top of the Empanadas.
* Percent Daily Values are based on a 2,000 calorie diet.
Valencian Savory Empanadas
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 52
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