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12 servings, 1 empanada (81 g) each
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Assemble empanadas as directed; place on parchment-covered baking sheet. Refrigerate up to 24 hours, then bake as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment paper in airtight container. Freeze up to 2 weeks. Thaw completely in refrigerator before baking as directed.
For best flavour, prepare filling ahead of time. Refrigerate overnight to allow flavours to blend.
For extra heat, do not remove jalapeño pepper seeds. Or, add 1 to 2 tsp. of your favourite hot pepper sauce to the filling before using as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.