Cooking instructions
Baking
RAW & FROZEN
220°C → 170°C
Place the empanadas on a tray lined with baking paper and let them sit for 10 minutes.
Preheat oven to 220°C.
Bake empanadas for 10 minutes.
Remove from the oven and reduce the temperature to 170°C.
Let them rest for 10 minutes.
Return to the oven and bake for another 10–12 minutes, until golden and crispy.
Our chefs’ recommendations for the best ways to warm and enjoy our empanadas!
FRYING
RAW & DEFROSTED
Oil at 180°C
Allow empanadas to defrost completely (preferably overnight in the fridge).
Heat oil in a fryer or deep pot to 180°C.
Fry empanadas until golden brown.
REHEATING
FROZEN & PAR-BAKE
180°C
Place empanadas on a tray lined with baking paper.
Let them defrost at room temperature for 30–40 minutes.
Preheat oven to 180°C.
Bake for 10-12 minutes, until heated through and they have a nice golden colour.
