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Step 1:

  • Oil 115 g
  • Spanish Jumbo Onion, small dice 900 g
  • Green Peppers, small dice 650 g
  • Fresh Garlic, Chopped 85 g
  • Bean sprouts 3 chaque
  • Oregano, dried 2 g

Step 2:

  1. Step 1:

    Preheat a military Lg pan with the oil and sweat out the onion, green peppers and garlic. Add bay leaf and dry oregano.
  2. Step 2:

    Add fresh ground beef and all condiments such as: Knorr® Ultimate Roasted Beef Base, Black Pepper, Raisins, Cumin, Wine, Red Peppers, Olives and Tomato Paste.
  3. Step 3:

    Cook off for approximately 40-45 minutes. Stir all ingredients from the bottom-up, making sure they all come together and the recipe gets cooked evenly. Drain-off fat using a colander and ladle.
  4. Step 4:

    Finally place on clear plastic lexan and let product cool-off to 2C prior to empanada preparation.
  5. Step 5:

    WHEN MAKING TURNOVERS, procedure: Hand-Making Empanadas.
    Defrost the empanada disk, preferably 1 day prio to use.
  6. Step 6:

    Measure Picadillo with a 90 mL scoop. Place filling right on the center of the empanada and start folding-in from one corner to the other. Make sure the last fold seals the product correctly; this might cause product to come out while at the fryer.
  7. Step 7:

    Use a full sheet pan lined with parchment paper and cracker mill crumbs to prevent this product from sticking to each other.
  8. Step 8:

    Label product with description, date produced and initials of the staff member producing it. Place in walk-in cooler.
  9. Step 9:

    ON PICK-UP:
    Place directly to fryer basket and to fryer at 175C. Cook until golden light brown.
  10. Step 10:

    Pat dry with brown paper towel and serve. May be held in a dry-heat. There must be enough beef filling for 60 turnovers with 85 gram of Picadillo.
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