RECIPE DETAILS
Item ID: FS076
Serving Description: 1/2 Empanada
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS076
Serving Description: 1/2 Empanada
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Boulder Valley School District Food Services
Black Beans yield 56%
1. Thaw the calzone dough: Small stacks on sheet pans seem to work best
2. Drain and rinse the black beans
3. Preheat oven to 350 degrees
Preparation
1. Mix all ingredients together except the second amount of salt, paprika, and parsley.
2. Scoop 1/4 cup of the mixture on each calzone dough.
3. Fold dough over mix and crimp dough down.
4. Place 20 empanadas on 1 sheet pan.
5. Brush empanadas with oil.
6. Sprinkle spices (2nd amounts of salt, paprika, and parsley on the ingredients list) over the empanadas.
7. Using a fork or knife, poke vent holes in top of empanadas.
8. Place empanadas in freezer - Slack empanadas 30 minutes prior to cooking.
9. Bake in 350 degree oven on low fan for approximately 20 minutes or until golden brown and internal temp is 145 degrees.
Serving
Serving for PK: 1/2 Empanada
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 0.75 | Calories: 128.5 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 7.97% | |
Red Orange: 0 | Grains: 1 | Sodium: 411.3 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.