RECIPE DETAILS
Item ID: 1943598
Serving Description: 1 Empanada (4.8 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beans, Vegetarian
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1943598
Serving Description: 1 Empanada (4.8 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beans, Vegetarian
Allergens: Milk, Wheat
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Garbanzo Beans (Chickpeas), canned: 65% (drained)
Pre-Preparation
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Thaw dough under refrigeration at 41°F or less until pliable, about 1 to 2 hours.
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Drain and rinse garbanzo beans.
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Wash produce as needed.
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Mince garlic.
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Preheat oven to 350°F.
Preparation
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In a pot set on medium heat, melt butter.
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Add garlic and sauté for 1 minute until fragrant.
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Add spinach and sauté 1 to 2 minutes until wilted and it has released its liquid.
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Remove from heat, then drain spinach by pressing firmly to remove excess liquid.
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Use a food processor, blender, or immersion blender to purée garbanzo beans until smooth.
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In a bowl, mix puréed beans, drained spinach, feta, lemon juice, and salt until well combined.
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Use a number 16 scoop to fill the center of each dough round with the spinach mixture.
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Brush the edges of the dough with water, fold over, and crimp to seal.
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Place 20 empanadas on each parchment-lined sheet pan.
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Brush tops with oil.
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Bake at 350°F for 10 to 12 minutes, until golden brown and the filling reaches an internal temperature of 145°F.
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Hot hold at 140°F or higher until service.
Serving
Serving size: 1 empanada (approximately 4.8 oz)
Suggested serving utensil: spatula
Recipe Source: Chef Ann Foundation
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 1.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 397.77 kcal |
| Total Fat | 22.48 gm |
| Saturated Fat | 6.36 gm |
| Trans Fat | 0.00* gm |
| Sodium | 605.11 mg |
| Carbohydrates | 37.11 gm |
| Fiber | 5.16 gm |
| Sugars | 4.18* gm |
| Added Sugars | 3.00* gm |
