Cuban Empanadas Winsor

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
One half gallon

Add some variety to your ethnic cuisine with these Cuban empanadas, which are filled with flavor, spices and ground beef. 

Ingredients

3 lb. ground beef
1/4 cup canola oil
3 oz. jalapeño chili peppers, seeded, minced
4 oz. chopped green onions
12 oz. white onions, 1/4-in. diced
1 tbsp. + 1 tsp. chopped garlic
2 tsp. Spanish paprika
1 tsp. ground cumin
1 tsp. ground thyme
1/2 tsp. allspice
1/2 tsp. ground mustard
1/4 tsp. ground cloves
2 cups tomato sauce
1/2 cup plain breadcrumbs
2 tsp. salt
1/2 tsp. ground cayenne pepper
1 tsp. ground black pepper
60 6-in. pie dough circles
1 cup oil liquid butter alternative

Steps

  1. Brown ground beef, drain and set aside.
  2. Heat canola oil and sauté jalapeños, green onion and white onions. Combine with cooked ground beef.
  3. Mix chopped garlic, Spanish paprika, ground cumin, ground thyme, allspice, ground mustard and ground cloves.  Add to cooked beef and pepper mixture and cook for 30 seconds to combine flavors.
  4. Stir in tomato sauce and bring to a simmer.
  5. Add breadcrumbs, salt, cayenne pepper and black pepper. Cook for 20 minutes to blend flavors.
  6. Keep filling warm and use for empanadas.
  7. To make empanadas, place two #30 dishers of filling on each 6-inch pie dough circle. Fold over and seal tightly (press open edges together with fork). Brush tops with butter alternative and bake for 15 minutes at 375°F in convection oven.
Source: Purdue University

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources