Greek-ish Empanada

Instructions

Yields

• Eggplant: 81%

• Onion: 88%

• Bell Pepper: 80%

• Garbanzo Beans (Chickpeas), canned: 65% (drained)

Pre-Preparation

1. Thaw and prepare dough:
   a. Line sheet pans with parchment paper.
   b. Place frozen dough on the pans and cover with parchment paper.
   c. Place on a speed rack and cover the rack with a bun pan cover to prevent drying.
   d. Ensure the seal is complete or shells will dry out.
   e. Thaw in the refrigerator for 24 to 48 hours.
   f. Remove dough from the refrigerator and let sit at room temperature for 1 to 2 hours, or until the dough is just pliable.
   g. Stretch dough with fingers to 6.5 inches and allow to rest for 1 to 1½ hours.

2. Wash produce as needed.

3. Drain and rinse garbanzo beans.

4. Preheat oven to 400°F.

Preparation

1. Dice eggplant, onions, and bell peppers into ½-inch pieces.

2. Toss the vegetables with the first amount of oil and oregano.

3. Spread the vegetables and drained garbanzo beans in a single layer on parchment-lined baking sheets.

4. Bake in 400°F oven for 10 to 15 minutes or until eggplant is tender and beginning to brown.

5. Remove from the oven and cool slightly.

6. Transfer the mixture to a food processor with the second amount of oil and pulse to roughly chop, keeping the mixture chunky.

7. Build the empanadas:
   a. Lay out slacked (thawed) pizza dough rounds onto parchment-lined sheet pans.
   b. Use a number 10 scoop to place the vegetable mixture in the center of each dough round.
   c. Brush the edges of the dough with water, fold the dough over the filling to form a half moon, and crimp the edge to seal.

8. Bake in 400°F oven for about 20 minutes or until golden brown and the internal temperature is 165°F.

9. Hold hot and uncovered until service at 140°F or higher.

Serving

Serving size: 1 Empanada

Suggested serving utensil: spatula

Recipe Source: Boulder Valley School District Food Services sourced via partnership with the CIA Healthy Kids Collaborative