White Toque's Spanish Empanadas
2 cup Potato Puree Slightly Thawed
1/2 cup Parisian Carrots Quartered
1/4 cup E.F. String Bean Diced
1/4 cup E.F. Peas
1 1/2 cup Spicy Salsa
2 cup Spanish Precooked Chorizo
26 Empanada Disc 5"" View Product
2 tsp Espelette Pepper View Product
3 tsp Fresh Cilantro Chopped
3 tsp Fresh Oregano Chopped
2 tsp Salt
2 eggs (if baking)
- 1. Method 1: Deep Fryer
- 2. *Pre-heat oil 375°F
- 3. Method 2: Oven
- 4. *Pre-heat oven 350°F
- 5. Mix all the potato, carrots, beans, peas, spicy salsa, chorizo, cilantro and oregano together in a bowl. Adjust seasoning.
- 6. Lay out 5 discs at a time brushing the perimeter with water (to help seal the filling in the disc)
- 7. Place 2 oz. of filling in the center of the disc
- 8. Fold the disc in half over the filling crimping and/or folding the edges till closed Deep Fryer: Fry empanadas at 375°F untill light golden color and floating or
- 9. Oven: Eggwash empanadas and put on a parchment lined sheet pan. Bake at 350°F for 15-18 minutes untill nice golden color.
- 10. Once cooked to perfection dust them with a 50/50 blend of salt and Espelette.
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