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Greek-ish Empanada

RECIPE DETAILS

Item ID: HK2227

Batch Quantity: 100

Serving Size: 1

Serving Measure: empanada

Serving Description:

Nutrition Link: 80573

Food Category: Vegetarian

HACCP: BATTE

HACCP Process Category: Complex

Recipe Source: COOKB

RECIPE DETAILS

Item ID: HK2227

Batch Quantity: 100

Serving Size: 1

Serving Measure: empanada

Serving Description:

Nutrition Link: 80573

Food Category: Vegetarian

HACCP: BATTE

HACCP Process Category: Complex

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Sourced via partnrship with the CIA Healthy Kids Collaborative

1. DOUGH THAWING PROCEDURE:
Spray full size sheet pan with pan spray. Place frozen dough on pan, spray well. Cover with wax paper included in box. Place on speed rack. Wrap with plastic wrap or use a bun pan cover, if possible to cover all doughs. Be sure seal is complete or shells will dry out. Thaw in refrigerator at 40°F or below for 24 to 48 hours.

2. PRE-PRODUCTION:
Remove dough from refrigerator and allow dough to sit at room temperature for 1 to 3 hours or until dough has doubled in thickness. Stretch dough with fingers to 5 inches. Spray with pan spray (not listed) and allow to rest for 1 to 1-1/2 hours.

Preparation

3. Prepare Greek-ish Empanada vegetable filling according to recipe. CCP--Hold refrigerated at 40°F or below for use in recipe.
4. To build each empanada:
-- Lay out slacked pizza doughs
-- Using a #10 scoop, place the vegetable mixture into the center of each pastry circle - they should look as if they’ll be fairly full.
-- Carefully fold the dough in half over filling, forming a half moon, using a little water to stick the edges together. Crimp the edge as you go, by gently pulling the underneath side over the edge and tucking it in.
-- Lightly spray parchment a baking sheet and bake for approx. 20 min until golden brown and CCP-Minimum internal temperature should be at least 165 degrees F. (for 15 seconds).


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 1 Meat/Meat Alternative: 2 Calories: 455.63
Dark Green: 0 Milk: 0 Sat. Fat: 6.02%
Red Orange: 0 Grains: 1 Sodium: 578
Legumes: 0
Starchy: 0
Other: 1
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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