Mediterranean Empanadas


Yield: 50 empanadas


  • 3 lb. frozen (thawed) or refrigerated liquid whole egg
  • 0.75 oz. salt
  • 0.25 oz. crushed red pepper flakes
  • 1 lb., 8 oz. seeded diced plum tomatoes
  • 1 lb. pitted, chopped kalamata olives
  • 5 oz. chopped fresh basil
  • 12 oz. shredded Parmesan cheese
  • 12 oz. shredded Gruyère or Fontina cheese
  • 9 lb., 4 oz. puff pastry, cut in rounds (50, 4.5 inch)
  • Vegetable oil or shortening, as needed

Total approximate weight: 16 lbs., 10 oz.


  1. Cook and stir egg, salt and crushed red pepper flakes in spray-coated skillet until soft curds form.
  2. Blend tomatoes, olives and basil and stir into egg mixture; cook 1-2 minutes until eggs are firm and no visible liquid egg remains.
  3. Stir in cheeses.
  4. Portion approximately 1/4 cup egg mixture onto center of each puff pastry round.
  5. Moisten edges and fold over into crescent shape. Press or crimp to seal.
  6. Fry in hot oil 3-4 minutes, until puffed and golden.
  7. Drain; serve immediately.

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