RECOMMENDED COOKING METHODS
Frying in oil is recommended for the most traditional flavor and texture.
FRYING IN A DUTCH OVEN/LARGE SKILLET
Fill with oil about 2-3" deep. Use high heat oil (ie: vegetable or canola)
Using medium-high heat, bring vegetable/canola oil to 350 ℉ and place empanadas in carefully. The oil will lower in temperature as you add more empanadas to the pot, so you might need to adjust heat. Cook in batches, don't overcrowd.
Flip carefully using 2 spoons or nonstick spatulas (be careful using a fork, tongs are not recommended). Allow dough to cook and harden on one side before flipping, so it doesn’t break or puncture. Flip several times and be careful with oil splattering.
Fry until golden crispy and let them rest on paper towels.
Eat those empanadas unapologetically!
AIR FRYER
Follow manufacturer's instructions. Below are suggested tips.
Preheat air fryer to 375°F (Different air fryer models may require more/less cooking time, final results may vary)
Recommended: Beat egg with 1 tsp of water in a bowl to form an egg wash. Brush each empanada with egg wash and spray the air fryer basket with cooking spray to avoid sticking.
Place empanadas in a single layer in a lined air fryer basket and cook for 5 minutes. Flip and continue cooking until light golden brown, about 5 more minutes.
CONVENTIONAL OVEN
Preheat the oven to 350°F
Recommended: Beat egg with 1 tsp of water in a bowl to form an egg wash. Brush each empanada with egg wash and spray with cooking spray if desired.
Bake for 20-25 minutes on a baking sheet lined with the parchment paper provided.
Gently flip halfway for even baking and remove when golden brown.
(Different oven models may require more/less cooking time, final results may vary)
USEFUL TIPS
Thaw empanadas on the countertop for about 20 min before cooking.
When frying in oil, use caution as ice crystals may cause oil splatter.
Do NOT leave empanadas unattended while cooking.
As with any hot foods, please be careful when biting into a hot empanada. (hint: think hot pocket molten lava)
FREEZER STORAGE
Vacuum sealed for convenient freezer storage. For best results, consume within 2-3 months. Keep empanadas frozen in original packaging until ready to cook. They are delicate, do not store heavy items on top. Packaging can be recycled/reused in a chamber-style vacuum sealer.