Empanada - Home Economics

 Empanada 

What are you developing?    

We are making a healthy dish where there are a lot of nutrients you can get.

What healthy dishes have we made so far? 

• Stir fry 

• Smoothies 

• Frittata

• Mexican chicken

• Spring rolls

• Apple crumble

• Muffins

• Vegetarian nachos

• Open steak sandwich

• Mac n cheese 

• Nachos

Who is the product for? - The people in our class

Why are you making this product? - We are making this product to showcase the Mexican, Latin American, European and Filipino Culture. 

What flavours and colours go together? -

• Beef + Potato + Carrots + Cheese + Seasonings (Cayenne Pepper, Salt, Pepper)

• Capsicum + Mince Pork + Peas  + Corn +  Seasonings (Chilli Flakes)

• Chicken + Potato + Raisins + Seasonings (Salt and Pepper)

Vegetarian: 

• Potato + Capsicum + Peas + Seasonings (Salt and Pepper)

• Corn + Carrots + Raisins + Potato + Seasonings (Salt and Pepper) 

How to make your healthy dish appealing and attractive?

We are going to make this dish healthy by filling it with proteins such as chicken, fish, beef. Vitamins and minerals from vegetables such as corn, potatoes, etc. 

We will make it look more attractive, by adding colorful vegetables, maybe adding meat depending on the people who like meat as it looks more appetizing. We want to make the dough wrapping look more interesting or pretty. By using a fork on the edge creating a nice ridge or rim. 

What are the pros (good) and cons (bad) of these recipes?

Pros: 

• It has a lot of nutrients and benefits such as providing energy if we were to use potatoes since it has starch in it. 

• Because of the ingredients, this can be food that lasts long, as it has complex foods in it and macronutrients. 

Cons: 

• A classic way of making it is by adding meat into it so maybe some people might be vegetarians. 

• Depending on the ingredients it may not be so healthy.

Modifications - do you need to modify (change) anything? Add a healthier filling by putting vegetables together

What macro and micronutrients are in your dish?

Macronutrients: 

• Potatoes

• Carrots

• Eggs  

• Peas

• Butchery NZ Premium Beef Mince

• Butchery NZ Pork Mince 

• Butchery NZ Chicken Tenderloins 

• Produced Red Capsicum 

• Value Whole Kernel Corn 

• Meadow Fresh Traditional Sour Cream

• Mainland Tasty Grated Cheese 

Micronutrients:

• Salt & Pepper & Cayenne Pepper

• Chilli Flakes 

• Value Raisins 

• Trident Sweet and Chilli Sauce 

Shopping list  -  Pak n Save

• Farmer Brown Size 7 Eggs - 12pk ($3.29) 

• Produce Carrots - 100g ($0.27)  = ($0.81)

• Value Potatoes - 3kg ($4.99)

• Value Garden Peas - 1kg ($2.09)

• Butchery NZ Premium Beef Mince - 100g ($1.40)

• Butchery NZ Pork Mince - 100g ($1.60)

• Butchery NZ Chicken Tenderloins - 100g ($1.80) 

• Produced Red Capsicum - ($0.95)

• Value Whole Kernel Corn - 410g ($0.95)

• Chilli Flakes - 20g ($2.09)

• Value Raisins - 400g ($3.09)

• Meadow Fresh Traditional Sour Cream - 250g ($2.79) for Dip-In-Sauce

• Trident Sweet and Chilli Sauce - 285g ($1.99) for Dip-In-Sauce

• Mainland Tasty Grated Cheese - 375g ($7.29)

Total: $35.45

                                                                     Evaluation

Appearance:

The appearance of the Empanadas didn't look the best they actually didn't look like Empanadas at all, this is because of 'thoughts'. I think it was because of the puff pastry, I think it wasn't compatible with our fillings. Maybe because it was too hot that's why they had sort of pelted or became really soft. While we were putting in the filling the puff pastry became very soft and stringy. The pastry became very slippery making it hard for us to create the form. As there were many holes in it so the food didn't stay in, that meant we had to compromise. So my teammate Skyler sort of made them like dumplings by squishing the pastry over. I had decided to cut two decent sized rectangles, and I put the filling on it I placed the other rectangles over. I then used a fork to close it up on the sides, it even adds style, making it look a BIT better.

Taste:

I think it actually tasted really nice, although it didn't look very pretty and neat, it tasted very nice. I liked everything about it, but I do think it should've been cooked a bit longer. But everything else tasted really good. I liked everything about it, I definitely would've added more cheese because I really like cheese, I like how there was a balance of flavor between the meat and vegetables. The carrots were sweet the meat was nice and seasoned. I have tasted things better in my home ec classes but would label this the 2nd most delicious food I have made in home ec.

Smell:

The smell was very nice, I like how the puff pastry smelt because that kind of smell is genuinely delicious, the mince also smelt very nice.

Texture:

The texture was very good, crispy on the outside sort of crunchy on the inside but it was nice and warm.

Here is a photo of what our empanada looked like: