Empanadas Valencian

  • Ready in: 30 minutes
  • Serves: 6
  • Complexity: easy
  • kcal: 124
Empanadas Valencian


  • 2 tbsp rice bran oil
  • 1 onion, grated
  • 1 tomato, peeled & chopped
  • 110 g diced cooked ham
  • 2 eggs, hard boiled & chopped
  • 1½ tbsp fresh parsley, chopped
  • 200 g puff pastry sheets
  • SIDS SALT & PEPPER to taste


  1. In a large pan over medium heat, fry off onions until tender. Pour in tomatoes and cook for a minute then add the ham, SIDS SALT & PEPPER and heat through. Remove from the heat then mix in eggs, SIDS CRAZY SALT and parsley. Allow to cool for 6 minutes.
    Preheat oven to 220oC. On a lightly floured surface, cut dough into 12 x 75 mm squares. Place equal amounts of filling into the centres of the squares, brush the edges with water then fold in half to form a triangle. Press the edges to seal then prick the middles with a fork and bake in the oven for 8-10 minutes until golden brown. Let stand for 5 minutes before serving.

    History: Empanadas first appeared in Portugal around the time of the establishment of trade routes to India and the establishment of a Portuguese Colony at Goa and believed to have been derived or influenced by the Indian Samosa, known in Lisbon as the Chamuça da Goa. They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, 'Libre del Coch' by Ruperto de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French and Arabian food. In turn, empanadas and the similar calzones are both believed to be derived from the Indian meat-filled pies, samosas. All these pastries have common origins: India and the Middle East. Empanada was introduced to Brazil and Indonesia by the Portuguese colonizers and it still remains as a popular dish. It has also been introduced to Hispanic America and the Phillippines by the Spanish colonizers. Empanadas in Latin America, the Philippines and Indonesia have various fillings.