Valencian Savory Empanadas

    (18)
    30 minutes

    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!


    1 person made this

    Ingredients
    Serves: 12 

    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 2 small tomatoes, peeled, seeded and diced
    • 110g diced cooked ham
    • 2 hard boiled eggs, diced
    • 1 1/2 tablespoons chopped fresh parsley
    • salt and pepper, to taste
    • pizza crust dough

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat the oil in a large frying pan over medium-high heat. Add the onions then 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 220 degrees C.
    3. Prepare the pizza dough into a 25 x 35cm rectangle. Cut into twelve squares.
    4. 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 baking tray and prick with a fork.
    5. Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.

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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (16)

    by
    34

    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!  -  20 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    28

    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)  -  18 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    27

    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.  -  31 May 2007  (Review from Allrecipes USA and Canada)

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