Tender flaky pastry pockets filled with everything from fresh corn to spicy beef? Yes, please. Empanadas are always welcome in my kitchen and on my plate. With a busy few months ahead, I'm planning on making a big batch and freezing them for quick meals when I need them.
To freeze, lay unbaked empanadas side-by-side on a parchment-lined baking sheet. Make sure they don't touch or the empanadas will freeze together. Freeze until solid, then transfer the empanadas into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer. Add a few extra minutes to the cooking time.
Fully-baked empanadas can also be frozen, though they lose a bit of their tender and flaky texture. I find it best to wrap them individually in plastic wrap to prevent freezer burn. To re-heat, unwrap as many empanadas as you want and warm in a low oven or toaster oven, or re-heat them for a few minutes in the microwave.
• Argentinian Beef Empanadas from Turntable Kitchen
• Mushroom and Butternut Squash Empanadas from Gourmet
• Chicken Empanadas with Chorizo and Olives from Saveur
• Spinach and Cheese Empanadas from Use Real Butter
• Sweet Potato and Black Bean Empanadas from Cooking Light
What are your favorite empanadas?
Related: Appetizer Recipe: Empanadas with Corn Filling
(Image used with permission from Kasey Fleisher Hickey of Turntable Kitchen)
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i love the old school argentinian meat ones...i always add pepperoncino for an even more intense kick. when i have parties i make a caprese one for the non-meat eaters and a dessert one with nutella and walnuts. empanadas are so great, since every combo works so well! the fun part is to enclose each type a different way, so guests know which they are eating before they take a bite. nice recipes Emma!
Oooh, i LOVE empanadas! I love savory pastries in general, and empanadas are certainly among my favorites. I love the grandmother of them all - the empanada gallega, which originated in the Gallicia region in Spain. It's a larger pie that was cut into slices. Originally it would probably contain seafood, like tuna, but I make a vegetarian version with artichoke hearts, or zucchini or roasted mushrooms, and with a layer of delicious Spanish sofrito.
And I like little ones, too! Here's one with chard and french lentils, with a cornmeal crust.
Here's one with greens, olives and pistachios.
And here's one with butternut squash, red beans, corn and chipotle.
So would you put an egg wash on them before freezing? Or wait until the day of and put the egg wash on the frozen empanadas, just before they head into the oven?
@Mshannahnv, from what I understand, eggs do not freeze well. I would do the egg wash right before you put the empanadas into the oven.