Valencian Savory Empanadas
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"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!"
Original recipe yield: 12 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 10 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 12
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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 1/2 tablespoons chopped fresh parsley
- salt and pepper to taste
- 1 (10 ounce) can refrigerated pizza crust dough
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DIRECTIONS:
- 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.
- 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.
- 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.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.
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