Meduterranean Empanadas (liquid eggs)

Mediterranean Empanadas (Liquid Eggs)

View dried egg formulation

Yield: 10 Empanadas

Part 1 - Filling

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 40.68 305.08 11 fl. oz.
Salt, fine 0.64 4.77 1 tsp.
Red pepper flakes, crushed 0.21 1.59 1 tsp.
Tomatoes, seeded, diced 20.33 152.55 2/3 cup
Kalamata olives, pitted, chopped 13.56 101.69 3/4 cup
Basil, fresh, chopped 4.24 31.78 3/4 cup
Parmesan cheese, shredded 10.17 76.27 1 cup
Gruyere or Fontina cheese shredded 10.17 76.27 1 cup
Total 100.00 750.00

 Method of Production:

  1. In a large spray-coated skillet, cook and stir the whole eggs, salt and crushed red pepper flakes until soft curds form.
  2. Stir the tomatoes, olives and basil into the egg mixture; continue cooking for 1-2 minutes until eggs are firm and no visible liquid egg remains, then stir in the cheeses. 



Ingredients Percent (%) Grams Volume
Part 1 - Filling 66.00 660.00
Puff pastry, cut in 4.5-inch rounds 84.00 840.00
Oil, vegetable, as needed
Total 150.00 1500.00

  Method of Production:

  1. Portion approximately ¼ cup filling onto the center of each puff pastry round.
  2. Moisten edges with water and fold over into crescent shape.
  3. Press or crimp to seal.
  4. Fry in hot oil for 3-4 minutes, until puffed and golden.
  5. Drain and serve immediately.

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