Tapas Night Part Three: Ham and Egg Empanadas

The last but not least item of the night was called "Valencian Empanadas" which included ham, cheese, hard boiled egg, onions, peppers, and tomatoes. We used crescent roll dough for the outside. As much as I wish we could have made homemade dough, we faced a few time and resource constraints which forced us to go with the store bought kind. Maybe someday?

Before they were folded and put in the oven

After!

As much as we were trying to stay authentic, we ended up dipping these little babies in sour cream and salsa. Sometimes you just have to stick to your American roots when you know it's going to taste good, right?

You may be wondering, "How can you make tapas without using any SEAFOOD?!" Trust me, as much as I wanted to use seafood we have to keep in mind that we live in western Wisconsin, the dead center of the continental USA. Quality of seafood isn't exactly the greatest, especially during the winter. We also weren't allowed to do seafood dishes for the simple fact that I am also allergic to shellfish. No food is worth a trip to the hospital....actually maybe it is, but I wasn't going to chance it.

Among these three dishes, we also enjoyed some homemade sangria and stuffed peppers, prepared in traditional Spanish style. Unfortunately we didn't snap any pictures of these items :( It was pretty chaotic in the kitchen this day!

Thank you to our good friend Alisha for letting us use her kitchen for the night as ours was occupied!

Oh I almost forgot the link for the recipe! Here it is!