CORN AIOLI:
3 cup Mayonnaise, Ventura, VE 011790
¼ cup Garlic Pesto, Armanino, VE 073432
1 ½ cup Flame-Roasted Corn, Simplot, VE 016708
EMPANADAS:
1 ½ lb Yukon Gold Potatoes, Quartered, ProMark, VE 003845
¾ tsp Kosher Salt, Diamond Crystal, VE 066782
2 oz Butter, Cubed, Grassland, VE 071158
2 tb Heavy Cream, Grassland, VE 075107
2 tb Sour Cream, Daisy, VE 074563
1 lb Chorizo, Hormel, VE 060060
2 cup Monterey Jack Cheese, Packer, VE 074240
¼ cup Green Onion, Chopped, Western, VE 006260
Empanada Pastry Dough, Goya, VE 096519
For the corn aioli, place ingredients in food processor and pulse together, just a few times.
Season to taste.
For the empanadas, put the potatoes and salt in a pot and cover with cold water.
Bring the pot to a boil over high heat and cook until the potatoes are fork-tender, then drain and return to pot.
Set aside to cool slightly.
Heat the butter and the cream until butter is melted- pour over the potatoes and add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky.
Season to taste with salt and pepper.
Fold in chorizo, green onion, and monterey jack cheese.
To prepare, stuff 3 tb of filling into each empanada shell.
Fry to order and serve warm with a side of corn aioli.
40 empanadas
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
