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Recipe for Empanada that makes 200 pieces

post #1 of 4
Thread Starter 

All the recipes posted on the internet only makes 10-12 pieces. Please help me. Please post the amount of ingredients for the dough and the filling thats good for 200pieces.

 

Any kind of filling recipe for the empanada will do. I would really appreciate it. Thanks!

post #2 of 4
Thread Starter 

Any tips or suggestions, I would gladly welcome and accept . smile.gif

post #3 of 4

If a recipe makes 10-12 pieces and you want 200, a starting point is to multiply each quantity by 20, then the recipe will make 200-240 pieces.

 

Example: Emeril's recipe for Chicken Empanadas is for 24 servings, I multiplied it by 10 using Mastercook, you will have to adjust the quantities in the directions as only the ingredient list has been multiplied. For example, the milk was originally 1 3/4 cup divided, actually divided into 1 cup and 3/4 cup, so, where it says 1 cup milk, replace with 10 cups, and where it calls for 3/4 cup, replace with 7 1/2 cups

 

                    
* Exported from MasterCook *

                            Chicken Empanadas

Recipe By     :Emeril Lagasse
Serving Size  : 240   Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    Boneless skinless chicken breasts -- (8 oz ea)
  10             small  Onion -- quartered
  10                    Bay leaf
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
                        Water -- to cover
  10       tablespoons  Butter
  30              cups  Flour -- plus
  10       tablespoons  Flour
  17 1/2          cups  Milk -- divided
  5               cups  Minced onions
  20         teaspoons  Chopped garlic
  20       tablespoons  Chopped green onions, green part only
  20         teaspoons  Finely-chopped fresh parsley leaves
  10            dashes  Hot sauce
  15         teaspoons  Salt
  7 1/2      teaspoons  Baking powder
  60       tablespoons  Lard
  10                    Egg
                        Solid vegetable shortening -- for deep-frying

   Preheat the fryer.
   Season the chicken with salt and pepper.  Place the chicken in a
shallow saucepan, over medium heat.  Add the onions and bay leaf.  Cover
with water.  Bring the liquid to a boil, reduce the heat to medium-low and
simmer for about 15 minutes or until tender.  Remove and discard the
liquid.  Cool the chicken.
   In a small saute pan, over medium heat, melt 1 tablespoon of the
butter.  Stir in 1 tablespoon of the flour and cook for 1 minute.  Whisk
in the 1 cup of the milk.  Season with salt and pepper.  Cook until the
mixture thickens, about 4 minutes.  Remove from the heat and cool.
   Dice the chicken into small pieces.  In a food processor, fitted with a
metal blade, add the diced chicken, minced onions, garlic, green onions
and parsley.  Process until the mixture is mixed well.  Add enough of the
milk sauce until the mixture is smooth and creamy.  Season with hot sauce,
salt and pepper.  Set aside.
   Sift the remaining 3 cups flour, salt, and baking powder into a mixing
bowl.  Cut in the lard unit it resembles coarse meal.  In a small bowl,
beat the egg with the remaining 3/4 cup milk.  Gradually add the egg
mixture to the flour mixture, working it to make a thick dough.  Divide
the dough into 24 equal portions.
   On a lightly floured surface, roll the dough pieces into thin rounds,
about 3 inches in diameter.  Put about 1 tablespoon of the mixture in the
center of each round, fold over and crimp the edges with a fork.  Heat the
shortening in a deep pot or an electric deep-fryer to 360 degrees.  Fry
the pies, 2 to 3 at a time, until golden brown.  Drain on paper towels and
serve immediately.
   This recipe yields 24 hand pies.

   Recipe Source:
EMERIL LIVE  with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1C10)

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  
joecomiskey@netzero.net

     05-26-1999





                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 130 Calories; 5g Fat (34.4% calories from fat); 7g Protein; 14g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 179mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
 

 

 

To make thing clearer, here's the original 24 serving recipe:

                    
* Exported from MasterCook *

                            Chicken Empanadas

Recipe By     :Emeril Lagasse
Serving Size  : 24    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     Boneless skinless chicken breasts -- (8 oz ea)
  1              small  Onion -- quartered
  1                     Bay leaf
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
                        Water -- to cover
  1         tablespoon  Butter
  3               cups  Flour -- plus
  1         tablespoon  Flour
  1 3/4           cups  Milk -- divided
     1/2           cup  Minced onions
  2          teaspoons  Chopped garlic
  2        tablespoons  Chopped green onions, green part only
  2          teaspoons  Finely-chopped fresh parsley leaves
  1               dash  Hot sauce
  1 1/2      teaspoons  Salt
     3/4      teaspoon  Baking powder
  6        tablespoons  Lard
  1                     Egg
                        Solid vegetable shortening -- for deep-frying

   Preheat the fryer.
   Season the chicken with salt and pepper.  Place the chicken in a
shallow saucepan, over medium heat.  Add the onions and bay leaf.  Cover
with water.  Bring the liquid to a boil, reduce the heat to medium-low and
simmer for about 15 minutes or until tender.  Remove and discard the
liquid.  Cool the chicken.
   In a small saute pan, over medium heat, melt 1 tablespoon of the
butter.  Stir in 1 tablespoon of the flour and cook for 1 minute.  Whisk
in the 1 cup of the milk.  Season with salt and pepper.  Cook until the
mixture thickens, about 4 minutes.  Remove from the heat and cool.
   Dice the chicken into small pieces.  In a food processor, fitted with a
metal blade, add the diced chicken, minced onions, garlic, green onions
and parsley.  Process until the mixture is mixed well.  Add enough of the
milk sauce until the mixture is smooth and creamy.  Season with hot sauce,
salt and pepper.  Set aside.
   Sift the remaining 3 cups flour, salt, and baking powder into a mixing
bowl.  Cut in the lard unit it resembles coarse meal.  In a small bowl,
beat the egg with the remaining 3/4 cup milk.  Gradually add the egg
mixture to the flour mixture, working it to make a thick dough.  Divide
the dough into 24 equal portions.
   On a lightly floured surface, roll the dough pieces into thin rounds,
about 3 inches in diameter.  Put about 1 tablespoon of the mixture in the
center of each round, fold over and crimp the edges with a fork.  Heat the
shortening in a deep pot or an electric deep-fryer to 360 degrees.  Fry
the pies, 2 to 3 at a time, until golden brown.  Drain on paper towels and
serve immediately.
   This recipe yields 24 hand pies.

   Recipe Source:
EMERIL LIVE  with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1C10)

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  
joecomiskey@netzero.net

     05-26-1999





                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 130 Calories; 5g Fat (34.4% calories from fat); 7g Protein; 14g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 179mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #4 of 4
Thread Starter 

Thank you very much Chef Pete.

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