Chenchachonatienda de empanadas
la cocina

Frozen to golden,three ways.

Our empanadas arrive frozen and stay that way until you’re hungry. No thawing, no fuss. Pick your tool, set a timer, eat.

No defrost step Ready in 6–22 minutes Three methods
twelve minutes from frozen
Recommended

Air fryer

The crispiest exterior, the easiest weeknight, and zero defrost step.

12minutes from frozen
  1. Preheat the air fryer to 380°F (190°C).
  2. Place empanadas in a single layer, frozen — no oil needed.
  3. Cook 12 minutes, turning halfway through.
  4. Let rest 1 minute. Salsa optional, encouraged.

Tip — No need to thaw — straight from freezer to fryer.

the crimp — repulgue
Easy

Oven

Great when you’re feeding a few. Same crisp finish, low effort.

20minutes from frozen
  1. Preheat oven to 400°F (200°C).
  2. Arrange empanadas on a parchment-lined tray.
  3. Brush lightly with oil for extra colour (optional).
  4. Bake 18–22 minutes, until golden and hot through.

Tip — Want the glossy bakery look? Brush with a beaten egg before baking.

Special occasion

Deep fry

Restaurant-style: shatter-crisp, blistered, deeply golden.

6minutes from frozen
  1. Heat neutral oil to 350°F (175°C).
  2. Lower in 2–3 empanadas at a time, frozen.
  3. Fry 5–6 minutes, turning until evenly golden.
  4. Drain on a rack. Be patient — the inside is lava.

Tip — Don’t crowd the pot or your oil temperature drops and the dough sogs.

Stock the freezer