Empanadas can contain many types of filling, from beef and chicken to fruit. These plump pastries can be made ahead of time and frozen to eat at a later date or frozen as leftovers. Perfectly frozen empanadas don't clump together in a plastic freezer bag, impossible to get apart. Individually wrapped, you can take empanadas one by one from the freezer when you get a craving.
Line a baking sheet with parchment paper.
Lay the empanadas on the baking sheet in a single layer so they don't touch.
Slide the baking sheet in the freezer.
Remove the baking sheet from the freezer when the empanadas are frozen solid -- about two hours.
Wrap each empanada tightly in plastic freezer wrap. Place the individually wrapped empanadas in freezer bags, and then transfer the bags to the freezer.
- Frozen empanadas keep for three months in the freezer.
- Cook empanadas from their frozen state in a 350- to 400-degree Fahrenheit oven for 30 to 40 minutes, rotating the baking sheet halfway through the cooking.
- If you do not individually wrap the empanadas in plastic wrap, they may stick together, making it impossible to get them apart without breaking them.
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