Air Fryer

1. Thaw your empanadas and tequeños for 1.30 hours (90 minutes) prior to cooking. Alternatively, you can use the DEFROST function on the microwave for one minute per empanada and tequeño.
2. Generously grease the air fryer rack or tray with your chosen oil. This step is crucial to prevent sticking.
3. Optional: Brush the empanadas with a bit of egg yolk (you can mix it with a little milk to make it go further).
4. Place your empanadas in the air fryer in a single layer, avoiding stacking them on top of each other.
5. Depending on your air fryer:

NOTE: EMPANADAS, MINI EMPANADAS AND TEQUEÑOS ARE NOT COOKED FROM FROZEN.

Empanadas and Mini empandas:

• Deep Fry at 320˚ - 340˚F 
• 10 - 12 minutes Rotate midwey
• Internal 160˚ - 165˚F   

Tequeños:

• Deep Fry at 335˚ - 360˚F 
• 8 - 12 minutes Rotate midwey
• Internal 165˚F   

NOTE: IT'S IMPORTANT TO ENSURE THAT THE OIL IS HOT ENOUGH BEFORE ADDING THE FROZEN EMPANADAS, AS OTHERWISE, THEY ARE LIKELY TO BURST UPON CONTACT WITH THE COLD OIL.

Tequeños:

• 3 - 5 minutes Rotate midwey
• Internal 165˚F   

Empanadas and Mini empandas:

• 8 - 13 minutes Rotate midwey
• Internal 160˚ - 165˚F   

 Fried in Oil

1. Thaw your empanadas and tequeños for 1.5 hours (90 minutes) before cooking. Alternatively, you can use the microwave's DEFROST function for 1 minute per empanada and tequeño.
2. Heat the oil in the deep fryer or a deep skillet until it is very hot (between 350°F and 380°F, or until you insert the tip of an empanada and it bubbles).
3. Fry for:
   

NOTE: LEAVING THE EMPANADAS IN LONGER THAN NECESSARY CAN EVAPORATE THE FILLING JUICES AND CAUSE THEM TO BE DRY.

Tequeños:

• Deep Fry at 375˚ - 400˚F 
• 7 - 10 minutes Rotate midwey
• Internal 165˚F   

Empanadas and Mini empandas:

• Deep Fry at 375˚ - 400˚F 
• 18 - 22 minutes Rotate midwey
• Internal 160˚ - 165˚F   

Oven

1. Thaw your empanadas and tequeños for 1.5 hours (90 minutes) before cooking. Alternatively, you can use the microwave's DEFROST function for 1 minute per empanada and tequeño.
2. Preheat the oven to the maximum temperature.
3. Generously grease the oven rack or baking sheet with your choice of oil. This step is crucial to prevent sticking.
4. Optional: Brush the empanadas with a little egg yolk (you can mix it with a bit of milk for better coverage).
5. Place your empanadas and tequeños on the baking sheet inside the oven, ensuring they are spaced apart as they expand during cooking.
6. Depending on your Oven:

NOTE: LEAVING THE EMPANADAS IN LONGER THAN NECESSARY CAN EVAPORATE THE FILLING JUICES AND CAUSE THEM TO BE DRY.