Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Empanada de cebolleta o cebolla de verdeo con huevo duro

Scallion (or Green Onion) and Hard-Boiled Egg Empanada

Name: Scallion (or Green Onion) and Hard-Boiled Egg Empanada
Total time: 9000 s
Yield: 6-8 servings
Ingredients: 4-4 1/4 cups all-purpose flour (about 500–530 grams); 1/4 cup warm milk (70 ml); 2 1/2 teaspoons fresh yeast (12 grams); 1 egg; 9 tablespoons vegetable margarine (125 grams); 1 tablespoon sugar; 1 teaspoon salt; 14 ounces scallions or green onions, or a generous handful (about 400 grams); 5 tablespoons butter (70 grams); 4 hard-boiled eggs; Salt and pepper to taste; 1 egg for brushing; 1 tablespoon milk; 1 tablespoon butter

Iryna Burlutskaya @Cocinando_Con_Iryna

Madrid, Toledo, Talavera de la Reina

Scallion (or Green Onion) and Hard-Boiled Egg Empanada

Iryna Burlutskaya @Cocinando_Con_Iryna

Madrid, Toledo, Talavera de la Reina

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Ingredients

2 hours 30 minutes

6-8 servings

For the dough:
4-4 1/4 cupsall-purpose flour (about 500–530 grams)
1/4 cupwarm milk (70 ml)
2 1/2 teaspoonsfresh yeast (12 grams)
1egg
9 tablespoonsvegetable margarine (125 grams)
1 tablespoonsugar
1 teaspoonsalt
For the filling:
14 ouncesscallions or green onions, or a generous handful (about 400 grams)
5 tablespoonsbutter (70 grams)
4hard-boiled eggs
Salt and pepper to taste
1egg for brushing
1 tablespoonmilk
1 tablespoonbutter

Saved

Steps

2 hours 30 minutes

1

For the dough, mix the yeast with the warm milk. In a large bowl, add all the sifted flour, salt, and sugar. Make a well in the center and add the egg, then mix. Next, add the vegetable margarine and mix quickly, then add the milk mixed with yeast. Knead until you have a smooth dough. Let rise for about 2 hours, until doubled in size.
2

Chop the scallions (or green onions) and hard-boiled eggs.
3

In a bowl, combine the scallions, eggs, and melted butter. Season with salt and pepper to taste.
4

Divide the dough into two parts and roll them out. Place one sheet of dough on a baking tray, spread all the filling on top, and cover with the other sheet of dough. Seal the edges well. Use any dough scraps to decorate the empanada, and brush with the egg mixed with 1 tablespoon of milk.
5

Bake the empanada at 350°F (180°C) with heat from top and bottom for 30 minutes. As soon as you take it out of the oven, immediately brush with the melted butter.

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Cooksnaps

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Iryna Burlutskaya @Cocinando_Con_Iryna

Published in the US on August 10, 2025 14:01

Madrid, Toledo, Talavera de la Reina

¡Hola amigos! Mi nombre es Iryna. ¡Bienvenidos a Riquísimo Cocinando con Iryna! Quiero compartir con ustedes mis recetas favoritas de comidas caseras a mi estilo y de diferentes países, así podréis viajar por el mundo sin salir de vuestras cocinas. Prepararemos recetas muy fáciles y sobre todo ¡deliciosas! Además, soy una apasionada de la repostería hago tartas caseras riquísimas, las cuales compartiré con vosotros. Invito a ser parte de esta aventura en la cocina, prueba mis recetas y cuéntame como te fue. Me encanta preparar mis recetas favoritas y compartirlas contigo. ¡Cocinemos juntos!Suscríbete al canal de YouTube para no perder mis recetas: https://www.youtube.com/channel/UCZl1umtOUFtITRuYl3X1p3APuedes descubrir más recetas que gustaban a los presidentes del mundo en mi libro "LA COMIDA DE LOS PRESIDENTES. MENÚ PRESIDENCIAL."

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