Reheating Your Empanadas
Empanadas reheat beautifully—your goal is simple: hot center + crispy outside. Pick the method that fits your moment:
​Air Fryer (our favorite for best crisp!)
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If refrigerated: 350°F for 4–5 minutes
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If frozen: 350°F for about 8 minutes
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Tip: Every air fryer runs a little different—add 1–2 minutes if you like them extra crisp.
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Oven / Toaster Oven
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Preheat to: 450°F
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Use: a cookie sheet (or foil for easy cleanup)
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If refrigerated: 6–10 minutes
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If frozen: 15–20 minutes
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Quick note: If you’re heating from frozen, you can still use the oven—just give it a little more time and check the center.
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In a Pinch (Stovetop Crisp Method)
If you’ve got refrigerated empanadas and need fast:
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Use a sauté pan on medium heat
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Crisp both sides until warmed through
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How you’ll know they’re ready
When the outside feels crisp again and the empanada is hot in the center, you’re good to go.