- Frozen - Ready to use
- Made in Argentina
- Stuff with your choice of savory fillings
- Size - 2 x 15.98 oz/453 g - About 32 pieces
Aside from 'asado' or Argentinian barbecue, empanadas are one of the most traditional dishes in Argentina. Argentinians love to serve these tiny, hand held pastries as appetizers or snacks at parties. Make your own empanadas at home, in the same manner as many Argentinians, with these premade empanada shells.
It's easy to prepare empanadas at home with these shells: simply thaw the shells, stuff them with your choice of filling and fry in a deep fat fryer until crisp and golden brown. Spicy beef filled empanadas are the most popular variety in Argentina but you can fill them with chicken, pork, seafood, cheese, vegetables or any combination of the above. The possibilities are endless!
Nearly every culture in the world has some variety of these small baked pies. Originating in Galicia, empanadas are the type most commonly prepared in Spain and Latin America. Traditionally served as a tapas or appetizer dish, they make a fantastic party food as eating them requires no utensils and they can be eaten any time of day.
Wheat flour, water, margarine, sugar, salt, wheat gluten, skimmed powdered milk. Preservatives: calcium proponate and potassium sorbate.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
May We Suggest
"Really good, as I remembered it from the Santiago de Compostela bakeries"
Arantza - Fulton, MD December 2016
"When it cooks gets a softer texture!! (Compare with la sabre brand)"
levent - burlingame, CA March 2015
Antonia - Hudson, FL February 2015