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Latin Style Corned Beef Sampler Platter - Corned Beef and Chimichurri Empanada

Corned Beef and Chimichurri Empanada

Featured Product(s): 1840-001 | Philly Freedom Gold® BreakAway® Corned Beef


Sys Cls Cole Slaw dressing w/celery seed 4oz
Italian Rose Chimichurri Sauce 4oz
lemon juice 1tsp
Salt and pepper to taste
7” empanada discs 12
1840-001 | Steak-EZE® Breakaway® Corned Beef 6/4oz


  1. Blend together the cole slaw dressing with the chimichurri, lemon juice and salt and pepper. Set aside and refrigerate.
  2. Cook the corned beef and set aside to cool.
  3. Lay out the empanada discs on the cutting board and place 2oz of corned beef with 1tblsp of the chimichurri sauce in each one.
  4. Wet the bottom half of the empanada around the edge with water. Fold the empanada in half and crimp the seam using a fork.
  5. Deep fry the empanadas for approximately 3 -4 minutes at 350 degrees.
  6. Drain and serve.