Potato-Caramelized Onion Empanadas

Menu Part: 
Appetizer
Cuisine Type: 
Spanish
Serves: 
18

These golden pockets of flaky pastry dough are filled with a garlicky mix of potatoes, caramelized onions and cheese. Easy to pick up and eat they make a great appetizer.

Ingredients

18 oz. flaky pastry dough
6 tbsp. olive oil
4 large onions, thinly sliced
4 cloves garlic, minced
5 lb. potatoes, par-boiled, cubed
Salt and pepper, to taste
3 cups Jack cheese, shredded
2 tbsp. Mexican oregano, crumbled
2 cups tomatillo salsa
2 cups pico de gallo

Steps

1. Prepare pastry, cover, and set aside. Heat oil in large skillet. Caramelize onions over low heat. Add potatoes and garlic and sauté an additional 5 min., until potatoes are lightly browned. Season with salt and pepper, set aside and cool.

2. In large bowl, combine potato mixture with cheese and oregano.

3. On a cool surface, roll pastry out into a rectangle 1⁄8-in. thick. With a cookie cutter, cut out 5-in. circles. Repeat with remaining pastry.

4. Place circle of dough on work surface. Place 2 heaping tbsp. of filling in center and brush edges with egg white. Bring edges up over filling, and pleat and seal firmly. Repeat with remaining dough.

5. Bake empanadas at 350° F. until golden, approx. 20 min. Serve with tomatillo salsa and pico de gallo.

More From FoodService Director

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources