Valencian Savory Empanadas
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Description
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
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 small tomatoes - peeled, seeded and chopped
- 4 ounces diced cooked ham
- 2 hard-cooked eggs, chopped
- 1 ½ tablespoons chopped fresh parsley
- salt and pepper to taste
- 1 (10 ounce) can refrigerated pizza crust dough
Directions
- 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.
Nutrition Facts
serving: 12 servings
calories: 123.6 kcal
carbohydrates: 12.6 g
protein: 5.1 g
saturated fat: 1.2 g
cholesterol: 40.6 mg
sodium: 287.1 mg
fiber: 0.7 g
sugar: 2.3 g
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