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
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
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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 |
