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Cauliflower, Onion, Spring Onion, Garlic, Chilli, Capsicum, Black Pepper, Paprika, Cumin Powder, Pine Nuts, Black Currants, Yellow Split Peas, Coriander, Salt, Wheat Flour, Water, White Vinegar
Our reheat instructions are based on a standard home oven, stove and microwave. Cooking times may vary depending on your equipment. We recommend using the instructions as a guide and check the internal temperature before serving. The best way to do this is to use a probe. The internal temperature must be above 75C. If you do not have a probe, insert a knife into the centre of the product and ensure it is piping hot. You will get the best result if you defrost the meal prior to reheating. The safest way to do this is to defrost your meal in its sealed tray or pouch in the fridge for 12 to 24 hours.
Reheat in the oven:
1. Preheat oven to 175℃.
2. Arrange the empanadas on a baking tray lined with parchment paper.
3. From defrosted bake for 8 - 10 minutes.
4. From frozen heat for 18 - 22 minutes.
5. Be careful when removing it from the oven, as the tray will be very hot.
6. Serve and enjoy!
To enhance your experience further, the chef suggests adding the following before serving: Serve with chimichurri salsa
Contains Gluten, Wheat, Pine Nuts.
While we take steps to minimise any risks; traces of nuts, crustaceans, gluten (excluding Certified Celiac Safe), dairy and other allergens may be present as these ingredients are present in our kitchen.
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