Well, we don't make these, strictly. Our lovely Argentinian friend Mariana does and once we discovered her empanadas, made exactly as we make them ourselves, we hung up our empanada hats for good. She differs from us in that she uses a sour cream pastry - traditionally they would be made with lard - but the filling tastes just like we'd make it. Yum.
Wheat flour, sour cream, beef, onion, garlic, chilli, allspice, cumin, cinnamon, tomatoes, tomato paste, currants, almonds, lime juice, fresh coriander, canola oil, salt.
CONTAINS:
Tree Nuts, Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALL (4 EMPANADAS)
ENERGY4664kj
PROTEIN35.6g
FAT TOTAL83.6g
- SATURATED38.3g
CARBS52.4g
- SUGARS13.2g
SODIUM1518mg
Small:
4 hand-sized empanadas

A great lunch or dinner on the run - cold empanadas are very popular in school lunch boxes.

Serve with a coriander-jalapeno salsa or spiced tomato chutney and salad.

 

Frozen product. Once defrosted, cook and consume within 48 hours. Product best cooked from frozen.  

Preheat oven to 220C. Brush frozen empanadas with eggwash and place on a baking-paper lined oven tray. Bake for 15 minutes or until golden brown.

Allow empanadas to rest for at least five minutes - the filling needs to cool down and set a little after the hot oven.