1 lb quartered red potatoes, Preferred Fresh Cuts VE JIT 002024
1 tb oil blend, St. Lucia VE 035229
1 lb fresh cauliflower & carrot blend, Preferred Fresh Cuts VE SPEC 007903
½ tsp ground ginger, McCormick VE 052896
1 tsp mustard seed, McCormick VE 056852
1 tb curry powder, McCormick VE 054266
1 tsp garam masala, Woodland VE SPEC 010852
1 tsp cumin, McCormick VE 071921
½ tsp kosher salt, Diamond Crystal VE 066782
¼ tsp cayenne, McCormick VE 071901
1 tb lemon juice, Natalie’s VE 014827
2 tb frozen peas, thawed, Lakeside VE 064267
2 tb cilantro, chopped, ProAct VE 007196
20 empanada pastries, Goya VE 096519
Cook potatoes in salted water for about 8-10 minutes until tender and drain.
Heat oil in a large skillet over medium heat. Add cauliflower and carrot blend and cook for 5 minutes. Add the ginger and mustard seed, stirring for 2 more minutes. Add curry powder, garam masala, cumin, salt, pepper, and cayenne- cook 1 minute until fragrant. Add cooked potatoes and lightly mash, leaving some chunks for texture. Stir in lemon juice, peas, and cilantro- check for seasoning. Cool completely before filling wrappers.
Cut each wrapper in half and roll into a ‘cone’. Place a scant 2 tablespoon of filling in the center of each pastry cone. Pinch the edges well to seal. Fry at 350°F for 3-4 minutes until golden brown. Serve hot.
Yields 40 pieces
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
