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Spinach & Mushroom Empanada

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by Daniel Dorado

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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.

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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

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Based on 10 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

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Jessica McGuire · 06/17/23

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About Daniel Dorado

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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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