COMPLETE GUIDE TO PRE-COOKED AND CRISPY CORN EMPANADAS
INTRODUCTION
This method is designed for precooked corn empanadas that turn out crispy, golden, and don’t open while cooking.
Option 1: Home Oven (Conventional Household Oven)
Ideal for: Small productions or local sales.
Pre-Cooking (Light Frying)
Heat the oil to 170 °C / 340 °F.
Fry each empanada for 1 ½ to 2 minutes per side, until it is sealed but still pale.
Drain and let them cool completely.
You can freeze them on a tray (1 hour) and then store them in bags.
Baking (to Serve or Sell)
Do not thaw them. Take them directly from the freezer.
Preheat the oven to 400 °F (200 °C).
Place them on a tray lined with parchment paper or on a wire rack (so air can circulate underneath).
Spray or drizzle a little oil or non-stick spray on top.
Bake for 15 to 18 minutes, turning them halfway through if your oven heats more on one side.
Let them rest for 2 minutes before serving so the corn dough sets and becomes firm.
Expected result: Crispy on the outside, soft on the inside, without excessive grease.
Option 2: Partial Frying (Pre-Cooking)
This method seals the dough and prevents it from breaking or absorbing too much oil later.
Heat the oil to 170–175 °C (340 °F).
Fry for only 1 ½ to 2 minutes per side, just until they take on a pale yellow color (not golden).
Remove, drain, and place them on paper towels.
Let them cool completely.
Option 3: Freezing (If You Want to Store Them)
Once cooled, place them on a tray separated from each other and freeze them first individually (about 1 hour).
Then store them in bags or sealed containers so they don’t absorb moisture.
Option 4: Reheating in the Oven for Extra Crispiness
Do not thaw them. Take them directly from the freezer.
Preheat the oven to 400 °F (200 °C).
Place them on a tray with a rack or parchment paper (to allow air circulation).
Bake for 12 to 18 minutes until they are nicely golden and crispy.
If you want them even crispier, spray them with a little cooking spray or oil before baking.
Extra Tip for Crispiness
If you sell or serve many empanadas, you can use a convection oven or air fryer at 375 °F for 10–12 minutes. They come out amazing.
Key Points of the Process
Pre-cooking is essential to seal the dough and prevent it from breaking or absorbing too much oil.
Do not thaw before baking if they are frozen; this helps maintain crispiness.
A 2-minute rest after baking allows the corn dough to set and the empanada to become firm.
Using spray or a little oil before baking improves the final crispiness.
Air circulation (rack or parchment-lined tray) is key so they don’t turn out greasy.
Important! Precautions when preparing your frozen empanadas
Dear customers,
We want you to enjoy our delicious frozen empanadas to the fullest, but safety comes first. That’s why it is crucial that you take precautions when preparing them, as there is a risk of burns from hot oil.
Please remember that frying the empanadas is the sole responsibility of the consumer.
To avoid accidents, we recommend following these guidelines:
Constant supervision: Do not leave the empanadas unattended while frying.
Proper utensils: Use tongs or a slotted spoon with a long handle to handle the empanadas and avoid splashes.
Amount of oil: Do not overcrowd the fryer or pan with too many empanadas at once.
Oil temperature: Make sure the oil is at the correct temperature (around 180 °C / 356 °F) so the empanadas cook evenly and do not absorb too much oil. You can use a kitchen thermometer to measure the temperature.
Caution with the oil: Handle hot oil very carefully and keep children and pets away from the kitchen.
After frying: Allow the empanadas to cool slightly before handling and serving them.
By following these recommendations, you will be able to enjoy our empanadas safely and deliciously.
Thank you for your understanding and preference!
