MEDITERRANEAN EMPANADAS
Yield: 50 empanadas
Ingredients Lb. Oz. Method
Frozen (thawed) or refrigerated liquid whole egg
3   -   Blend.
Salt -   .75    
Crushed red pepper flakes -   .25    
Seeded, diced plum tomatoes 1   8   Blend.
Pitted, chopped kalamata olives 1   -    
Chopped fresh basil -   5    
Shredded Parmesan cheese -   12   Blend.
Shredded Gruyère or Fontina cheese -   12    
Puff pastry, cut in rounds (50, 4.5-inch) 9   4    
Vegetable oil or shortening -   As needed   Heat to 375°F.
 
Total approximate weight 16 lb. 10 oz.
Instructions
Cook and stir egg mixture in spray-coated skillet until soft curds form. Stir in tomato mixture; cook 1-2 minutes until eggs are firm and no visible liquid egg remains. Stir in cheeses. Portion approximately 1/4 cup egg mixture onto center of each puff pastry round. Moisten edges and fold over into crescent shape. Press or crimp to seal. Fry in hot oil 3-4 minutes, until puffed and golden. Drain; serve immediately.
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