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)