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 - the right combination of wholesomeness and cheesiness. Yum.
Wheat flour, sour cream, spinach, pumpkin, milk, cheddar cheese, feta, butter, canola oil, iodised salt, pepper.
CONTAINS:
Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, 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.
| 4 x EMPANADAS | |
| ENERGY | 5244kj |
| PROTEIN | 30.4g |
| FAT TOTAL | 62.8g |
| - SATURATED | 36.8g |
| CARBS | 133.4g |
| - SUGARS | 9.6g |
| SODIUM | 1576mg |
Small:
4 hand-sized empanadas
Chilli sauce or nothing at all
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Preheat oven (FF) to 200C. Brush frozen empanadas with eggwash and place on a baking-paper lined oven tray. Bake for 15 ( from defrosted) to 25 minutes ( from frozen) or until golden brown . Important: allow empanadas to rest for at least five minutes - the filling needs to cool down and set a little after the hot oven.
Preheat oven (FF) to 200C. Brush frozen empanadas with eggwash and place on a baking-paper lined oven tray. Bake for 15 ( from defrosted) to 25 minutes ( from frozen) or until golden brown . Important: allow empanadas to rest for at least five minutes - the filling needs to cool down and set a little after the hot oven.
Allow empanadas to rest for at least five minutes - the filling needs to cool down and set a little after the hot oven.
