Reheating empanadillas

badjak

badjak

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I am thinking of making empanadillas for a get together this weekend.
I got a recipe I've used several times, baking them in the oven.
I will make them in advance
Question is about serving
Do I serve them cold (don't like the idea)
Reheat in the oven?
Reheat in microwave?
Undercook and finish off in oven?
Cook filling, assemble, freeze and bake on the day?

NB I haven't decided on the filling yet, but probably spicy beef mince
 
And a similar query for springrolls.
I got ready made sheets in the freezer.
What's the best way to prep & serve (prep in advance)?
Obviously these are deep fried
 
badjak said:
I am thinking of making empanadillas for a get together this weekend.
I got a recipe I've used several times, baking them in the oven.
I will make them in advance
Question is about serving
Do I serve them cold (don't like the idea)
Reheat in the oven?
Reheat in microwave?
Undercook and finish off in oven?
Cook filling, assemble, freeze and bake on the day?

NB I haven't decided on the filling yet, but probably spicy beef mince
Click to expand...
I say undercook and finish off in the oven. That's the way I make food for others to eat on their schedule.
 
badjak said:
I am thinking of making empanadillas for a get together this weekend.
I got a recipe I've used several times, baking them in the oven.
I will make them in advance
Question is about serving
Do I serve them cold (don't like the idea)
Reheat in the oven?
Reheat in microwave?
Undercook and finish off in oven?
Cook filling, assemble, freeze and bake on the day?

NB I haven't decided on the filling yet, but probably spicy beef mince
Click to expand...
Is an empanadilla a cross between an empanada and a quesadilla? Is it fried like an empanada?
 
JAS_OH1 said:
Is an empanadilla a cross between an empanada and a quesadilla? Is it fried like an empanada?
Click to expand...
It's a small empanada.
They can be fried or baked. I prefer baking them.

Seems like the concensus is to just cooked or slightly undercooked :)
I'll go for just cooked so I could serve them cold if needs be.
 
Last edited:
I’m with everyone else on the fractionally undercooked.
In Spain they have an abundance of pre-made empanadas everywhere you go for you to oven later. Mr SSOAP is a pasty lover so he’s tried quite a few and he’s always happy with the results of the ones baked in the oven.

They are only barely undercooked though, the pastry is taken to a point where they could be eaten as is without reheating but can also take the 15mins in the oven to get the filling hot.

I buy sometimes buy some gluten free premade spring rolls that I freeze and they cook from frozen very well.
I think the key is the size. They are small so they don’t have to be baked for long to get the insides very hot.
I also give then a very light coating of oil and turn them halfway cos they are prone to sticking otherwise.
Plus the little bit of oil crisps things up nicely.
 
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