Valencian Savory Empanadas Food

VALENCIAN SALAD (ENSALADA VALENCIANA)

Steps:

• Discard any brown or wilted leaves from the romaine. Separate the head into individual leaves. Trim the thick center ribs from the romaine leaves, and tear the rest of the leaf into bite sized pieces. Wash and dry the lettuce, preferably in a salad spinner. The romaine may be cleaned up to a couple of hours before serving; refrigerate it in a serving bowl covered with a damp towel.
• Cut the tops and bottoms off the oranges with a paring knife. Trim off the skin, removing as much of the white pith as possible. Remove the sections from between the membranes with a paring knife. Work over a medium bowl to catch any juice from the oranges. Set the orange segments aside in a small bowl.
• Whisk the collected orange juice, vinegar, honey, and thyme together. Whisk in the olive oil in a thin stream until blended. Season with salt and pepper, to taste.
• Toss the lettuce, onion and olives together with the dressing in a serving bowl. Scatter the orange segments over the salad and serve.

VALENCIAN SAVORY EMPANADAS

Steps:

• 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.

SAVORY BEEF EMPANADAS

Steps:

• Prepare Empanada Dough. Wrap tightly in plastic wrap; set aside while preparing empanada filling.
• Brown ground beef in medium skillet on medium heat; drain. Add onions, peppers, ham, dressing, tomato sauce and garlic; mix well. Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat. Stir in cilantro.
• Shape dough into 12 balls, using about 2 Tbsp. dough for each. Flatten each ball into 6-inch round. Spoon about 1/4 cup meat mixture onto center of each round. Moisten edges with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
• Heat oil in large deep skillet to 375°F. Add empanadas, in small batches; cook 3 min. on each side or until golden brown on both sides. Remove from oil with slotted spoon; drain well. Cool slightly.

VALENCIAN SAVORY EMPANADAS

Steps:

• 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.

VALENCIAN SAVORY EMPANADAS

Steps:

• 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.