A blend of fresh roasted portobello mushrooms and onions
seasoned with balsamic vinegar and herbs baked in an all butter corn puff
pastry. They are packed in 3 trays of 50 empanadas each total of 150 hors d'oeuvres.
||0.60 oz each|
||In the original box
keep in the freezer for up to 6 months|
Convection oven: Preheat oven to 375 F. Place frozen hors d'oeuvres on
baking sheets. Bake 8-10 minutes, or until puffed & light golden
brown. Cool 5 minutes before serving. Parchment paper may facilitate
removal after baking.
Conventional oven: Increase temperature to 400 F. Increase cooking time
to about 12 minutes.
||Fresh portobello mushrooms, butter (cream, salt),
flour (enriched wheat flour (niacin, reduced iron, thiamin mononitrate,
riboflavin, folic acid) malted barley flour), onions, cream, fresh button
mushrooms, water, corn flour, olive oil, parmigiano reggiano (milk, salt,
rennet), balsamic vinegar, salt, clarified butter, garlic (garlic, soybean
oil, water, citric acid), dried herbs, annatto