Frequently Asked Questions

 An empanada is a baked or fried pastry turnover filled with a variety of ingredients and is popular in Southern European, Latin American, and Filipino cuisines. The word "empanada" comes from the Galician verb empanar, meaning "to bread" or "to wrap in bread." To make an empanada, the dough is folded over a savory filling, such as meat, cheese, tomato, corn, or other ingredients, and then cooked, either by baking or frying, to create a flavorful, portable dish. 

An arancina (plural: arancine) is a traditional Sicilian snack made of rice that’s shaped into a ball or cone, filled, coated in breadcrumbs, and deep-fried to golden perfection. The name arancina means “little orange” in Italian, referring to its round shape and golden color after frying.

Arancine are typically made with risotto-style rice and have savory fillings such as:

• Ragù (meat sauce and cheese) – the most classic variety
   
• Ham and mozzarella
   

There’s a regional debate in Sicily about the name and shape:

• In Palermo (western Sicily): it's called arancina (feminine, round)
   
• In Catania (eastern Sicily): it's arancino (masculine, cone-shaped)

A panzerotto (plural: panzerotti) is a savory Italian pastry that resembles a small calzone. It’s typically made by folding a circle of pizza dough over a filling—most commonly mozzarella and tomato sauce—then sealing the edges and deep-frying it until golden and crispy. Some variations are baked instead of fried.

Panzerotti originated in Southern Italy, especially in the Puglia region, and are popular as street food or a quick snack. Fillings can vary and may include ingredients like ham, mushrooms, spinach, or ricotta.

Despite their similarity to calzones, panzerotti are usually smaller, always sealed completely, and traditionally fried, giving them a distinct texture and flavor.

Lumpia is a type of Filipino spring roll made with a thin wrapper and filled with ground pork, onions, carrots, and celery. They're crispy, bite-sized, and usually served with sweet chili sauce or banana ketchup for dipping. It originated from Chinese spring rolls but has been adapted over the centuries into a beloved dish in Filipino cuisine.

ARANCINA

Rice, ground beef, mozzarella, eggs, and breadcrumbs

PANZEROTTI

Panzerotti Dough: Flour, yeast, salt, sugar

Panzerotti Filling: Tomato sauce and mozzarella 

LUMPIA

Lumpia Wrapper: Bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, follic acid), water, salt, glycerin, sorbitol 

Lumpia Filling: Ground pork, carrots, onions, celery, and chili sauce  

Chili sauce: Sugar, pickled red chili, distilled vinegar, garlic, salt, and stabilizer: xanthan gum

EMPANADAS

Baked Empanada Dough: AP flour, milk, eggs, butter, vegetable shortening, salt (contains gluten, lactose, eggs, butter) 

Fried Empanada Dough: AP flour, water, vegetable shortening, salt, baking powder (contains gluten) 

Beef Empanada Filling: Ground beef, beef broth, onions, cumin, paprika, salt, corn starch (contains meat) 

Beef with Olives Empanada Filling: Ground beef, beef broth, onions, cumin, paprika, salt, olives, corn starch (contains meat) 

Beef with Cheese Empanada Filling: Ground beef, beef broth, onions, cumin, paprika, salt, cheddar cheese, corn starch (contains meat) 

Bolognese with Mozzarella Empanada Filling:  Bolognese (ground beef, onions, carrots, celery, red wine, tomato paste, tomato sauce) and mozzarella.  

Chicken Empanada Filling: Chicken breast, chicken broth, onions, sugar, paprika, cumin, salt, corn starch (contains chicken) 

Spinach and Cheese Empanada Filling:  Spinach, garlic, mozzarella, and cream cheese (contains dairy)

Fried Cheese Empanada Filling: Imported Danish Cream Havarti Cheese (contains dairy) 

***Baked empanadas, and arancine contain dairy and eggs. Empanadas are also sealed and brushed with egg wash before baking.***

SAUCES

Chimichurri: Parsley, canola/olive oil, red wine vinegar, garlic, oregano, red chili flakes, lemon juice, salt 

Avocado cilantro sauce: Avocados, sour cream, cilantro, garlic, olive oil or avocado oil, lemon juice, salt (contains dairy)

It’s easy to tell what’s inside our empanadas—just look for the stamped letter(s) on the right-hand side. They indicate the filling inside each one.

   B - Beef 

BO - Beef with olives 

BC - Beef with cheddar cheese 

BG - Bolognese with mozzarella

CH - Chicken 

SC - Spinach and Cheese

  C - Havarti cheese

Note: These instructions are for a conventional oven. Since oven temperatures can vary, you may need to adjust the temperature or cooking time slightly. The goal is to bake the empanadas until the dough is fully cooked and golden brown, with an internal temperature of 165°F.

To bake frozen empanadas:

1. Preheat your oven to 400°F.
    
2. Place the frozen empanadas on a parchment-lined baking sheet (or use aluminum foil lightly greased or sprayed with oil).
    
3. Brush the tops with egg wash, being careful to avoid the crimped edges.
    
4. Bake for 25–30 minutes, or until golden brown and cooked through, rotating the sheet halfway through. Cooking time may vary depending on your oven.
    
5. Once baked, remove from the oven and let cool for at least 5 minutes before serving.
    

Frozen empanadas can be baked straight from the freezer and will keep for up to three months. Enjoy!

Yes, you can fry frozen empanadas instead of baking them. Keep them frozen until ready to cook. Heat oil in a skillet or deep fryer to 350°F. Fry them, turning occasionally, until both sides are golden brown. Use caution when frying, as hot oil can splatter. 

In a deep skillet, pot, or deep fryer, heat several inches of vegetable oil to 350°F. Fry the empanadas in batches, turning at least once, until they are golden brown. Transfer to a paper towel-lined plate or a wire rack to drain excess oil. To keep them warm before serving, place the fried empanadas in a 200°F oven for up to 1 hour. Serve warm and enjoy!

When reheating empanadas from cold, there are four methods you can adopt to get the best results depending on the equipment you will be using.

OPTION 1 – CONVECTION OVEN

Preheat your oven to 300°F and place the empanadas inside to warm through for 10 minutes.

OPTION 2 – TOASTER OVEN

Preheat your toaster oven to 300°F and place the empanadas inside to warm through for 10 minutes.

OPTION 3 – MICROWAVE WITH ASSISTANCE FROM A TOASTER OVEN OR CONVECTION OVEN

Microwave the empanada for 30 seconds.

Next, heat the empanada in a toaster or conventional oven for between three and four minutes at 300°F.

The reason for doing this is that microwaving an empanada will result in the filling being heated while the dough becomes soggy. Finishing the reheating process in an oven will help to create a crispy exterior.

OPTION 4 – AIR FRYER

To ensure the correct results when using an air-fryer, set it to 350°F and cook the empanadas for between three and four minutes. The result should be nice hot empanadas that are just as crispy and tasty as they were the night before.

All four methods described above are meant for use with empanadas that have already been cooked. 

Keep empanadas frozen until you're ready to cook them—do not thaw.

Baked empanadas are perishable and should not be left out at room temperature for more than 4 hours. Store any leftovers in an airtight container in the refrigerator.

Frozen empanadas can be stored in the freezer for up to three months.

Baked empanadas will keep in the refrigerator for 3 to 7 days, but they’re best enjoyed fresh out of the oven.

Chimichurri can be stored in the refrigerator for 2 to 3 weeks.

The avocado cilantro sauce is made with fresh avocados and sour cream, so it should be kept in an airtight container in the refrigerator and enjoyed within 3 days.

Unfortunately, we don’t offer a gluten-free option at this time.

Unfortunately, we don’t have any vegan empanadas, but we’re working on creating one in the future.