If you find yourself having some leftover empanadas, it’s best to reheat Empanadas properly. There are ways to approach this, and some methods give great results while others don’t work so well. Continue reading for a step-by-step guide on how to reheat Empanadas.
To reheat leftover empanadas, preheat your oven to 350-355 degrees. Then place the empanadas on a clean baking sheet and put them in the oven for between 5-10 minutes, or until you can see that their insides are warm. You may want to add an extra minute or two if you’re reheating large empanadas.
Alternatively, place the empanadas on a microwave-safe plate, cover them with a damp paper towel, and microwave them high for one minute. You can fry your empanadas with or without oil; simply fry them quickly if you choose not to add oil.
The empanadas should be placed on a baking sheet (not directly on the metal or grates) and covered with aluminum foil for each cooking method. It helps preserve moisture and protect the crust from burning.
What Are Empanadas?
Empanadas are baked or fried turnover originating in Spain and Portugal. They usually have a filling consisting of beef, chicken, ham, cheese, fish, or vegetables. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanadas are made by folding dough over the stuffing.
It comes in many different sizes and shapes, depending on the region they originated from and the filling used (meat, vegetables, cheese)
Also, they’re typically filled with meat or cheese, but they can contain just about anything in your fridge. Sweet empanadas are made with fruit. Empanadas take many shapes and come in sizes ranging from bite-sized to full meal-sized. The filling is first sauteed and then baked inside the pastry shell. The pasty dough is similar to pie crust and sometimes can be made whole wheat.
When Are Empanadas Eaten?
Empanadas are eaten at any time of day, as a starter, side dish, or main course. In some places, empanadas are considered to be street food and tend to be made with simple recipes using easily available ingredients. However, the empanada is a staple food in other countries and has been adapted to different fillings and cooking techniques over the centuries.
It can be eaten in several ways, both sweet and savory. They can be fried or baked and are filled with everything from mashed potato, chicken, and cheese to pastry cream.
How to Reheat Empanadas
There are 3 major methods to reheat empanadas, microwave, air fryer, and traditional oven.
How to Reheat Empanadas in Microwave
To reheat empanadas in the microwave, begin by wrapping them in a damp paper towel. It will help maintain the crispiness of the pastry. Next, place the wrapped empanadas on a microwave-safe plate and heat for 30 seconds to 1 minute, depending on the numbers you are heating.
Remember to turn the empanadas halfway through the cooking process.
Keep in mind that microwaving time varies greatly depending on the power of your microwave and the type of empanada. Microwave it one at a time to prevent defrosting the others while you are waiting for them to reheat.
However, the microwave is the fastest option, and it doesn’t require preheating, but you won’t get the best results. So if you plan to reheat several empanadas, it’s worth it to take a few minutes more and use an oven instead.
Reheating Empanadas in Oven
An oven is a thermally insulated nook or cupboard used for the warming, baking, or drying sustenance, normally utilizing power or gas. Ovens have been around longer than many people think back to old times when individuals would heat over an open fire.
Here are the steps to reheat Empanadas in Oven. Whether you’ve been storing them in the fridge or freezer, reheating empanadas in the oven is the sure way to ensure you get the original taste and texture.
Step 1: Preheat your oven to 250 degrees Fahrenheit.
Step 2: Place the frozen empanadas on a baking sheet and cover them with aluminum foil.
Step 3: Bake for about 13-15 minutes or until warmed through.
Step 4: Remove the aluminum foil and bake for another 5 minutes or until you get your desired golden color.
However, to maximize crispiness, preheat your oven first and watch the empanadas while they heat. If they start becoming too brown, lower the oven temperature or remove them from the oven sooner.
Note: Do not try to heat more than five empanadas at once because that will cause them to cook unevenly.
How to Reheat Empanadas in Air Fryer
This is a good way to have fresh-tasting empanadas in the morning without having to wait for them to thaw out.
To reheat empanadas, place them in the air fryer at 320°F (160°C) for 3 to 4 minutes. To reheat empanada, wrap it in a paper towel or place it on a wire rack, and then put it in the air fryer.
They will cook better if not layering on top of other empanadas—Fry at 400°F for 3 minutes. Repeat the process if you want them crispy or extra warm.
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How Long to Reheat Empanadas in Air Fryer
Reheating empanadas can be a bit tricky since they are made with dough. However, the least risky way to reheat your empanadas is in the air fryer instead of a microwave or oven. The air fryer will leave them crispy and give you a great result.
So reheating empanadas in an air fryer should take between 3 – 5 minutes; frozen empanadas will take a long time.
How to Reheat Empanadas in Toaster Oven
While many people like to bake or fry empanadas at home, you can also heat empanadas in a toaster oven, which often cooks them faster than using an oven — eliminating the need to preheat it first.
You can reheat empanadas in a toaster oven by preheating the toaster oven up to 350 degrees Fahrenheit. Place one layer of empanadas on a baking sheet lined with parchment paper or aluminum foil. Bake the empanadas for 10 minutes, then flip and bake for an additional 5 minutes if needed.
Toasters are made for heating specific items, so using an oven will not always be the best choice as you might lose out on some quality or taste. However, it is why using a toaster oven could be a good idea.
How to Keep Empanadas Crispy
The easiest way to get your empanadas crispy is by frying them in hot oil. However, to keep it healthier, use canola or vegetable oil with a smoke point of 445 degrees Fahrenheit.
These oils, unlike olive oil, won’t burn before you’ve reached the right temperature.
Fill a pot or pan halfway with oil and set it over medium heat until hot. Gently place the empanadas into the oil and fry until they are golden and crisp on both sides, about 1 minute per side. Remove onto a wire rack set over a baking sheet lined with paper towels to drain excess oil.
Meanwhile, one common problem is working with dough and keeping it from drying out or getting soggy. The proper way to prevent this is to prepare your dough ahead of time and keep it in the fridge till the day you want to use it.
How to Reheat Frozen Empanadas
Reheat Frozen Empanadas in Oven. Preheat the oven between 380-400 degrees Fahrenheit and line a sheet pan with parchment paper. Place frozen empanadas on the sheet pan and drizzle the top of each pastry with olive oil—Bake for 15 minutes. The exterior will be golden brown and crispy, and the interior will be heated through. Serve immediately for best results.
Without a convection oven, you can still reheat frozen empanadas in an air fryer or bake them in a regular oven at 350 degrees for about 20-30 minutes or until the center is hot. Then, microwave them for about 3 minutes or until the center is hot.
The best way to reheat frozen empanadas is to thaw in the refrigerator overnight. Next, heat the oven to 375 degrees, then bake empanadas on a lined baking sheet for 15-20 minutes or warmed through.
Frequently Asked Questions
Do empanadas reheat well?
They reheat well if you are going to microwave them. If you are going to fry them again, they crisp up very well but will change inconsistency. The filling becomes softer, and once they hit the hot oil again, it changes a bit.
Now you know how to reheat Empanadas. While you will probably not make them very often, it is a great thing to know when those cravings hit. Empanadas can be eaten for breakfast, lunch, supper, and even finger food appetizers at your next party or get-together with friends.
- 1 Oven
- 1 Bowl
- 1 russet potato
- 2 tbsp olive oil
- 3/4 lb ground beef
- 1/2 medium onion grated
- 1 small carrot grated
- 1 rib of celery finely minced
- 2 cloves of garlic minced
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 3/4 cup beef broth
- 1/2 cup peas
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 1/2 cups all purpose flour
- 1/2 tsp sea salt
- 4 oz unsalted butter chilled and cut into 1/4 inch cubes
- 1 large egg room temperature
- 1/3 cup ice water
- 1 egg beaten for egg wash
- In a food processor, pulse the flour and salt to make the pastry dough. Pulse the ingredients until they resemble coarse crumbs before adding the butter, 1 big egg, and ice water. Put the dough in a ball shape. Place the dough in the refrigerator for at least 30 minutes with plastic wrap tightly covering it.
- Get the filler ready: Bring the water in a medium-sized pot to a boil after filling it 3/4 full. Cubed potatoes should be added to the kettle and boiled for three minutes or until cooked.
- In the meantime, warm the olive oil in a big skillet over medium heat until it shimmers. Along with the onions, celery, and carrots, add the ground meat. Cook for about 8 minutes, or until the beef is browned and the vegetables are tender. Drain the cooked potatoes, then combine them with the ground beef mixture.
- Cook the beef broth, garlic, chilli powder, cumin, and cinnamon for a further minute, or until the spices are fragrant. Once the peas are added, stir everything together over medium heat and simmer until the majority of the liquid has been absorbed. Add salt and pepper to taste.
- Place rack in the centre of the 375°F-preheated oven.
- Take the dough out of the fridge and divide it into 10 equal pieces (each around 2.2 oz). On a lightly dusted surface, roll out each piece of dough very thinly until you have a circle that is about 7″ in diameter. One third cup of filling should be added to one side of the dough, one at a time, in a heaping motion.
- Combine the beaten egg and one tablespoon of water in a small bowl. Egg wash should be applied with a pastry brush to the inside, 1/4-inch edge of the dough. Over the filling, fold the dough in half. Firmly push the edges together with a fork. Repeat the procedure with the remaining dough and filling, then lay the mixture on a baking sheet coated with paper.
- Each empanada’s top should be coated with the egg wash. 35 minutes in the oven, or until golden brown.