Empanadas are savory or sweet handheld pastries, making them an excellent option for a make-ahead meal or snack. Preparing a large batch requires specific techniques to maintain the desired texture and flavor when stored. Proper storage involves preventing freezer burn and ensuring the pastry remains flaky when cooked. Following a precise freezing and reheating method allows you to enjoy these delicious items with minimal effort.
Preparing Empanadas for Freezing
The initial decision when planning to freeze empanadas is whether to do so before or after cooking them. Freezing them in their uncooked, assembled state is generally preferred for optimal results and a delicate, flaky crust. Freezing them raw allows the dough to retain moisture and structure, resulting in a superior texture when baked or fried directly from the freezer.
Alternatively, freezing empanadas after they have been fully cooked offers a significant advantage in reheating time, providing an ultra-quick meal solution. If choosing this route, allow the cooked empanadas to cool completely to room temperature before wrapping and freezing. Storing warm pastries creates condensation, which leads to a soggy crust texture that will not recover. Freezing cooked empanadas may compromise the original fresh texture compared to the uncooked method.
The Flash Freezing and Long-Term Storage Method
The flash freezing technique protects the empanadas’ shape and prevents them from sticking together. Place the assembled or cooled empanadas on a parchment-lined baking sheet, ensuring they do not touch one another. This spacing allows them to freeze rapidly and individually. Place the tray into the freezer until the pastries are completely solid, which usually takes one to two hours.
Once solid, move the empanadas into a compact, long-term storage container. Individually wrap each empanada tightly in plastic wrap or aluminum foil for maximum protection against freezer burn. Freezer burn occurs when air causes moisture to sublimate, leading to dry, discolored spots. Transfer the wrapped empanadas to an airtight freezer bag or container, squeezing out excess air before sealing. Properly stored empanadas maintain quality for two to three months.
Cooking and Reheating from Frozen
Cook frozen empanadas directly from their frozen state without thawing. Thawing causes the dough to become overly moist and sticky, resulting in a less crisp product. Place uncooked frozen empanadas on a baking sheet and cook them in a preheated oven, typically at 375°F (190°C). The extended time (20 to 25 minutes) and lower temperature ensure the filling heats thoroughly before the crust burns.
Reheating fully cooked frozen empanadas is much quicker. Place them in a preheated oven at 400°F to 450°F for 5 to 10 minutes to heat through. Alternatively, an air fryer requires about 8 minutes at 375°F (190°C) for a quick reheat. Regardless of the method, serve the empanadas after a brief rest period to allow the filling temperature to stabilize and prevent scalding.