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Mediterranean Empanadas
Yield: 50 empanadas
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| 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. |
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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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