White Toque's Spanish Empanadas

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.
Goat Cheese Bruschetta, Crunchy aspargus roll & wasabi cream, Foie Gras & Porcini on Brioche, Ravioles du Royans Verrines, Goat Cheese Maki