Recipe for Empanada that makes 200 pieces

Discussion in 'Food & Cooking' started by pestocrazy, Feb 8, 2012.

  1. pestocrazy

    pestocrazy

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    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!
     
  2. pestocrazy

    pestocrazy

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    Any tips or suggestions, I would gladly welcome and accept . /img/vbsmilies/smilies/smile.gif
     
  3. petemccracken

    petemccracken

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    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  -  
    [email protected]

         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  -  
    [email protected]

         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
     
     
    Last edited: Feb 8, 2012
  4. pestocrazy

    pestocrazy

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    Thank you very much Chef Pete.