{"id":500,"date":"2026-09-29T00:03:56","date_gmt":"2026-09-28T16:03:56","guid":{"rendered":"http:\/\/www.pdkala.com\/blog\/?p=500"},"modified":"2026-09-29T00:03:56","modified_gmt":"2026-09-28T16:03:56","slug":"can-i-make-a-empanada-with-frozen-pastry-4d6c-c06b6d","status":"publish","type":"post","link":"http:\/\/www.pdkala.com\/blog\/2026\/09\/29\/can-i-make-a-empanada-with-frozen-pastry-4d6c-c06b6d\/","title":{"rendered":"Can I make a empanada with frozen pastry?"},"content":{"rendered":"

Hey everyone, quick heads up \u2013 if you\u2019re scrolling here because you stared at a pack of our frozen empanada pastries in your freezer this morning wondering \u201cwait, can I actually make empanadas with this stuff?\u201d you\u2019re not alone. As someone who works in the frozen pastries game (we\u2019ve all been there, staring at a random freezer haul at 7 PM and panicking about dinner), I get the urge to skip the \u201cmake your own dough from scratch\u201d chaos. Let\u2019s cut to the chase: yes, you absolutely can. And no, it\u2019s not gonna taste like a sad, mushy pocket \u2013 as long as you don\u2019t mess up a few tiny, game-changing steps. Frozen Pastries<\/a><\/p>\n

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First, let\u2019s get one thing straight: our frozen empanada pastries aren\u2019t just \u201cfrozen dough\u201d \u2013 they\u2019re engineered. We test every batch to hold up to frozen storage (that\u2019s why they don\u2019t stick together in the pack) and cook up flaky, not soggy. The biggest mistake people make is just yanking a disc out and shoving it straight in oil or the oven. Don\u2019t do that. Think of \u2019em like a lazy friend \u2013 they need a 10-minute heads up to pull their act together, not rush in late and mess the whole party. Wait, no, that\u2019s a bad analogy. Let\u2019s rephrase: they need gentle thawing, not a shock. If you put a frozen disc on a hot sheet pan? The outside cooks way too fast, the inside stays icy, and you get a lopsided pocket that oozes filling like a leaky water balloon. Not the vibe we want.<\/p>\n

Let\u2019s break down the deets. Thawing is non-negotiable \u2013 and there\u2019s a right way and a \u201cugh why did this turn out terrible\u201d way. The fridge is best. Toss the pack on the bottom shelf of your fridge in the morning, and by dinner? You\u2019ve got soft, workable discs that don\u2019t crack when you roll \u2019em. If you\u2019re crunched for time? Countertop thaw is fine, but only for 15-20 minutes max. Don\u2019t leave \u2019em out for an hour while you binge a show \u2013 they\u2019ll get sticky, stretchy, and impossible to handle. I\u2019ve seen a home cook (my roommate, actually) leave a disc out and try to stretch it into a 10-inch circle like pizza dough \u2013 it just tore everywhere. Don\u2019t be that person.<\/p>\n

Once they\u2019re thawed, skip the rolling pin if you can. Our pastries are already pre-cut to the perfect empanada size \u2013 no need to make them too big (they\u2019ll burst) or too small (you\u2019ll skimp on filling). A quick press with your palms is all you need to smooth out any little freezer wrinkles. If you really must roll \u2019em, use a light dusting of flour \u2013 not too much, or the pastry will get tough. Pro tip: cover the ones you\u2019re not using with a damp paper towel while you work \u2013 they dry out fast, and dry pastry is the #1 cause of cracked empanadas.<\/p>\n

Now, filling. This is where you can get creative, but keep it cool. Don\u2019t overstuff the disc \u2013 I\u2019m talking 2-3 tablespoons max. If you pile on too much, when you crimp the edges, the filling will squirt out mid-cook and leave you with a sad, empty pastry pocket. We tested this a hundred times in our test kitchen \u2013 overstuffing is the number one complaint we hear from people who \u201cruined\u201d frozen pastry empanadas. Crimping is next. Use a fork, not just pinching with your fingers \u2013 it seals the edges so tight, nothing escapes. Press the tines all the way around, and if you want a little extra flair, crimp a decorative edge (or just do the basic fork thing \u2013 no one\u2019s gonna judge).<\/p>\n

Cooking method? This is where people get confused. You can bake \u2019em or fry \u2019em, both work, just adjust the time. Baking: preheat your oven to 375\u00b0F, brush the tops with a little egg wash (one egg + a splash of water) for that golden, shiny look, and bake for 18-22 minutes. Don\u2019t crank the oven to 400 \u2013 that\u2019ll burn the top before the inside is done. If you\u2019re frying: heat about an inch of oil in a pan to 350\u00b0F (use a candy thermometer, no guessing \u2013 too hot = burnt outside, raw inside). Fry each empanada for 2-3 minutes per side, until golden brown. Drain on paper towels, and you\u2019re good to go.<\/p>\n

Wait, what if you forgot to thaw them? Total rookie move, we\u2019ve all been there. If it\u2019s 10 PM and you realize you have no thawed dough, you can bake them frozen \u2013 but you need to add 10 minutes to the cook time, and lower the oven to 350\u00b0F. Don\u2019t try to fry frozen ones \u2013 they\u2019ll burst and the oil will splatter everywhere. Trust me, I learned that the hard way during a test batch. I tried frying a frozen disc, and oil went all over our oven, my shirt, and the wall. Never again.<\/p>\n

Now, let\u2019s talk about taste. A lot of people think frozen pastries are inferior to homemade. Nah, not when they\u2019re made right. Our pastries are made with butter, not shortening (some brands use that \u2013 yuck), so they get that flaky, buttery taste. When you follow the thaw, fill, crimp, cook steps, it\u2019s indistinguishable from homemade. My neighbor is a self-proclaimed empanada snob \u2013 she grew up in Miami eating abuela\u2019s empanadas, and when I brought her a batch made with our frozen pastries? She asked if I made them from scratch. That\u2019s the win we\u2019re after.<\/p>\n

Quick pro hacks to make this even easier. Make a big batch on Sunday \u2013 freeze the assembled empanadas, and then when you\u2019re ready, just bake them straight from frozen. No thawing needed, just add 12 minutes to the cook time. Perfect for busy weeknights, when you don\u2019t have time to cook from scratch. Also, don\u2019t overthink the filling \u2013 leftover taco meat, shredded chicken and cheese, even canned beans and corn work. It\u2019s empanadas, not a fancy French pastry \u2013 keep it simple, and it\u2019ll be delicious.<\/p>\n

If you\u2019re someone who runs a caf\u00e9, a food truck, or a grocery store that wants to offer empanadas without the hassle of making dough every day, our frozen pastries are made for you. We\u2019ve got bulk packs that hold up perfectly for weeks in the freezer, so you can always have empanada dough on hand. No more wasted dough from batches that don\u2019t turn out, no more early mornings mixing \u2013 just consistent, great tasting empanadas every single time.<\/p>\n

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At the end of the day, empanadas are supposed to be fun, not a cooking project. You don\u2019t need to be a master baker to make them. Frozen pastry makes it accessible for everyone \u2013 from college kids on a budget to busy parents who just want a good meal on the table. If you\u2019re ready to stop stressing about making empanada dough from scratch and start enjoying flaky, delicious pockets, hit us up. We can hook you up with whatever bulk or retail packs you need, answer any other questions, and make sure your next empanada batch is a hit.<\/p>\n

Baked Pastries<\/a> References:<\/p>\n

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  1. Food and Agriculture Organization of the United Nations. (2020). Frozen pastry products: Quality standards and safety guidelines.<\/li>\n
  2. Institute of Food Technologists. (2018). Thawing and cooking practices for frozen baked goods to optimize texture and flavor.<\/li>\n
  3. U.S. Department of Agriculture. (2021). Best practices for handling and cooking frozen dough products to ensure food safety and sensory quality.<\/li>\n<\/ol>\n
    \n

    Fujian Luchen Food Co., Ltd.<\/a>
    As one of the most professional frozen pastries manufacturers and suppliers in China since 1986, our products have good reputation in the market. Please feel free to wholesale bulk delicious frozen pastries from our factory. Good service and quality products are available.
    Address: No. 19, Shangxipulou, Nansheng Town, Pinghe County, Zhangzhou City, Fujian Province
    E-mail: service@xmnahan.com
    WebSite:     https:\/\/www.luchenbakery.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Hey everyone, quick heads up \u2013 if you\u2019re scrolling here because you stared at a pack … Can I make a empanada with frozen pastry?<\/span>Read more<\/a><\/p>\n","protected":false},"author":298,"featured_media":500,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[463],"class_list":["post-500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry","tag-frozen-pastries-4fb4-c12480"],"_links":{"self":[{"href":"http:\/\/www.pdkala.com\/blog\/wp-json\/wp\/v2\/posts\/500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.pdkala.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.pdkala.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.pdkala.com\/blog\/wp-json\/wp\/v2\/users\/298"}],"replies":[{"embeddable":true,"href":"http:\/\/www.pdkala.com\/blog\/wp-json\/wp\/v2\/comments?post=500"}],"version-history":[{"count":0,"href":"http:\/\/www.pdkala.com\/blog\/wp-json\/wp\/v2\/posts\/500\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.pdkala.com\/blog\/wp-json\/wp\/v2\/posts\/500"}],"wp:attachment":[{"href":"http:\/\/www.pdkala.com\/blog\/wp-json\/wp\/v2\/media?parent=500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.pdkala.com\/blog\/wp-json\/wp\/v2\/categories?post=500"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.pdkala.com\/blog\/wp-json\/wp\/v2\/tags?post=500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}