Empanada Cooking instructions

Baking

RAW & FROZEN
220°C → 170°C

  1. Place the empanadas on a tray lined with baking paper and let them sit for 10 minutes.

  2. Preheat oven to 220°C.

  3. Bake empanadas for 10 minutes.

  4. Remove from the oven and reduce the temperature to 170°C.

  5. Let them rest for 10 minutes.

  6. 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!

Illustration of an oven with a tray empanadas inside.

FRYING

RAW & DEFROSTED
Oil at 180°C

  1. Allow empanadas to defrost completely (preferably overnight in the fridge).

  2. Heat oil in a fryer or deep pot to 180°C.

  3. Fry empanadas until golden brown.

Frying pan cooking six empanadas over a flame.

REHEATING

FROZEN & PAR-BAKE
180°C

  1. Place empanadas on a tray lined with baking paper.

  2. Let them defrost at room temperature for 30–40 minutes.

  3. Preheat oven to 180°C.

  4. Bake for 10-12 minutes, until heated through and they have a nice golden colour.

A baking sheet with empanadas arranged in two rows.

Tag us in your photos! @dansempanadas ✺

Dan’s Empanadas logo reversed out for dark backgrounds

Trading hours

Monday - Friday
9am - 5pm

 Contact

2/68 Chifley Drive
Preston Vic. 3072
PH: 03 9046 2495
orders@dansempanadas.com.au