SPINACH AND RICOTTA EMPANADA Vegeterian

SPINACH AND RICOTTA EMPANADA VegeterianSpinach, ricotta, Parmesan and mozzarella empanada. 12 EMPANADAS COOKING INSTRUCTIONS: BAKED: While you preheat your oven to 180 200C, place your empanadas on a baking tray with grease proof paper. Bake for 12 15 minutes or until golden brown. FRIED: get your empanadas out of the freezer 20 minutes before you heat the oil (canola, sunflower). Heat oil up to 180 C. Gently fry your empanadas and drain excess of oil. A Comer!!

The family recipe taught over generations has become a little more refined with this 8 hour slow-cooked beef

this classic Argentinian pastry is filled with our homemade vanilla bean custard

bechamel sauce

Quantity: 6 - 12

Traditional Argentinian medialunas de manteca filled with homemade dulce de leche

4 flavours included:

Creamy corn and lots of melted Manchego and Mozzarella

*contains Walnuts

Try our 4 flavours of Meat Empanadas

Our famous traditional layered cake slice

BAKED: While you preheat your oven to 190º C

(Vegetarian)