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
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources