Potato Empanadas
Half-moon pastries stuffed with seasoned ground beef, green chiles, and tender sweet corn. Baked to golden perfection.
Serving size: 3 empanadas
Instructions
| Ingredient |
Quantity |
Instructions |
| Redi-Shred® Hashbrown Potatoes |
1 carton
|
Fill carton of potatoes to fill line with hot water between 140° F and 150° F. Close carton; let stand 20 minutes. Drain off excess water. |
| Hot water (140° F-150° F) |
|
|
| Cooked ground beef |
8 lb.
|
Combine refreshed potatoes with cooked beef, corn, chiles and spices in large pot. Add broth; bring mixture to simmer and cook 5 minutes. Set filling aside to cool. |
| Frozen corn kernels, thawed |
1 qt.
|
|
| Canned diced green chiles, drained |
1 cup
|
|
| Chili powder |
1/2 cup
|
|
| Salt |
2 tbsp.
|
|
| Ground cumin |
2 tbsp.
|
|
| Dried oregano |
4 tsp.
|
|
| Crushed red pepper |
2 tsp.
|
|
| Beef broth |
2 qt.
|
|
| Prepared pie pastry dough |
20 lb.
|
Roll out 1-oz. dough into 4-inch circle for each empanada. Beat eggs with small amount of water for egg wash. Scoop 1 tbsp. filling; place on one half of each circle. Moisten edges with egg wash, fold dough over and seal to enclose filling. Refrigerate until ready to bake. |
| Eggs, beaten |
8
|
Preheat oven to 375° F (350° F convection). Brush tops of empanadas with egg wash. Bake 20 minutes or until golden brown. Serve warm. |
Nutritional Information Per Serving
| Calories — 612 |
Protein — 23.284 g |
SatFat — 3.449 g |
| Fat — 12.61 g |
Carbs — 100 g |
Fiber — 2.239 g |
| Iron — 4.656 mg |
Sodium — 570 mg |
Potassium — 545 mg |
| Zinc — 2.631 mg |
Vitamin A — 209 IU |
Riboflavin — 0.653 mg |
| Niacin — 8.043 mg |
Calcium — 56.183 mg |
Cholesterol — 49.494 mg |
| Vitamin B6 — 0.187 mg |
Vitamin B12 — 0.812 ug |
Thiamine — 0.747 mg |
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