Greek-ish Empanada

Greek Empanada.jpg

Grains, Meat/ Meat Alternative, Vegetable, Main, Mediterranean, Plant-Forward, Vegan, Vegetarian

Yield: 100 Servings

Vegetable: ¾ cup

Meat/Meat Alternative: 2 oz.

Grain: 2 oz.

Ingredients

5", 2.5 oz 100 crustsPizza /calzone dough, proof and bake, sheeted, WG

Pan coating spray, bakery release As needed

Empanada filling, vegetable, Greek-ish:

11 ½ pounds Eggplant, fresh, raw, diced 1/2-inch

15 pounds Onion, yellow, 1/4-inch diced

9 pounds Peppers, red, sweet,1/4-inch diced

20 pounds Beans, garbanzo, canned, drained

6 cups Canola/olive oil blend

6 tablespoons Oregano, dried leaves, spices

Method

  1. DOUGH THAWING PROCEDURE: Spray full size sheet pan with pan spray. Place frozen dough on pan, spray well. Cover with parchment paper. Place on speed rack. Wrap with plastic wrap or use a bun pan cover to cover all doughs. Be sure seal is complete or shells will dry out. Thaw in refrigerator at 40°F or below for 24 to 48 hours.

  2. PRE-PRODUCTION: Remove dough from refrigerator and allow dough to sit at room temperature for 1 to 3 hours or until dough has doubled in thickness. Stretch dough with fingers to 6.5 inches. Spray with pan spray and allow to rest for 1 to 1-1/2 hours.

  3. Preheat oven to 400°F.

  4. Spread eggplant, onion, peppers and beans on a sheet tray.

  5. Toss with 1 cup of oil and oregano

  6. Bake for 10 to 15minutes until the eggplant is tender and starting to brown. CCP-Minimum internal temperature should be 140°F. or above.

  7. Remove from oven and set aside to cool slightly

  8. Transfer mixture into processor along with 5 cups oil and pulse to roughly chop, but still leave chunky. CCP-Cool quickly (per HACCP) to internal temperature of 40°F. or below for use. Chill cooked hot food from 140 ºF <= 70.00 °F within 2 hrs.

  9. To build each empanada:

    •Lay out slacked calzone dough.

    •Using a #10 scoop, place the vegetable mixture into the center of each pastry circle

    .•Carefully fold the dough in half over filling, forming a half moon, using a little water to stick the edges together. Crimp the edge as you go, by gently pulling the underneath side over the edge and tucking it in.

    •Lightly spray parchment on a baking sheet and bake for approx. 20 minutes until golden brown.

    CCP-Minimum internal temperature should be at least 165°F. (for 15 seconds).

Source: Jeremy West, Greeley-Evans Weld County School District 6