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

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources