Enjoy a tasty pocket full of goodness! Chef Daniel's empanadas are made with flaky, puff pastry dough stuffed chock full of shiitake and button mushrooms as well as sautéed spinach. The delicately spiced vegetarian empanadas are paired with a creamy tahini dipping sauce. Each portion comes with two empanadas for the perfect snack or as a start to a delicious meal.
Nutritional facts
Protein
19g
Carbs
48g
Calories
740
Fat
54g
Ingredients
Button MushroomsCanola OilCitric AcidExtra Virgin Olive OilKosher SaltShiitake MushroomsSoybean OilSpinachTahini PasteVegetable ShorteningWheat Flour
Reviews
4.0
Based on 10 reviews
Born in Los Angeles to parents from Mexico, Chef Daniel Dorado traces his love of cooking back to his earliest years, working as a line cook alongside his older brother and enjoying Sunday dinners cooked by his abuelita. During college, Dorado worked in restaurants and realized that his love of food was much bigger than his love of communications, so he decided to pursue cooking full time. He moved to New York City and eventually landed the position of Head Chef at Ilili. There, he was introduced to Middle Eastern spices and techniques, which completely transformed the way he cooks and creates dishes. In October 2019, Dorado teamed up with Nasser Jaber to create The Migrant Kitchen: a long-dreamt-of catering business that focused on providing meaningful opportunities for immigrants to showcase the cuisines and cultures of their home countries while earning more than just minimum wage. Today, TMK serves over 60,000 meals a week to food-insecure communities across NYC.
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