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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources