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223 calories, 29 g protein, 4 g carbohydrate, 10 g total fat (41% calories from fat),87 mg cholesterol, 1 g fiber, 790 mg sodium, 7 mg niacin, 0.19 mg vitamin B6,2.32 mcg vitamin B12, 4 mg iron, 4 mg zinc.
Recipe from Chef Allen Susser, Chef Allen’s (Aventura, Florida)
By Amanda Freitag
Chef/Owner Jennifer Jasinski
Rioja Restaurant, Denver, Colorado
Use the Braised Australian Lamb Foreshank recipe for the braised lamb portion of this recipe.
Nutrition per serving: 245 calories, 21 g protein, 22 g carbohydrate, 8 g total fat (31% calories from fat), 68 mg cholesterol, 2 g fiber, 358 mg sodium, 5 mg niacin, 0.11 mg vitamin B6, 2 mcg vitamin B12, 2 mg iron, 4 mg zinc.
Executive Chefs/Partners Monique King and Paul RosenbluhFirefly Bistro South Pasadena, California
Nutrition per serving: 436 calories, 24 g protein, 35 g carbohydrate, 22 g total fat (44% calories from fat), 64 mg cholesterol, 4 g fiber, 358 mg sodium, 7 mg niacin, 0.20 mg vitamin B6, 2 mcg vitamin B12, 3 mg iron, 4 mg zinc.
Nutrition per serving (3 per serving): 265 calories, 10 g protein, 15 g carbohydrate, 19 g total fat (63% calories from fat), 43 mg cholesterol, 2 g fiber, 461 mg sodium, 3 mg niacin, 0.06 mg vitamin B6, 1 mcg vitamin B12, 2 mg iron, 2 mg zinc.
Yields: 36 Empadillas
Clay Conley
Use in conjunction with the Brioche Rolls & Pumpkin Bisque recipe.
Michael BlumMichael’s Kitchen, Hollywood, Florida
