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Crunchy on the outside. Unstoppable on the inside.
No one presents it as "the vegan option".
And yet... it's one of the first to disappear.
Its thin and golden dough, baked in Galicia, crunches when cut.
And the filling - a stir-fry of vegetables made like at home - does the rest: tasty, balanced, with that sweet touch of well-poached onion and the flavor of the vegetables just right.
An empanada that doesn't need meat to conquer.
And one that ends up in the hands of everyone: vegans, carnivores, absent-minded and curious.
Warning: if you try it, you forget about the rest.
Defrosted product. Do not refreeze.Best before:Bake within 2 days after receiving it.Once baked, store between 1ºC-4ºC and consume within 3 days.
Preheat the oven until it reaches a temperature of 200 ºC.
Place the empanada directly from frozen and bake for 15 minutes.
The empanada will be well baked when we see the dough starting to sweat.
Let cool for 20 minutes before cutting, preferably with a sharp knife.
Dough (38%): Additive-free WHEAT flour, sunflower oil, beer, paprika, and salt.
Filling (62%): Onion, vegetable stir-fry (22%), red pepper, sunflower oil, paprika, and salt.
Allergens: Gluten. May contain traces of: fish, shellfish, mollusks, nuts, soy, sulfites, milk, and egg.
Net weight:600g
Artisan product made in A Coruña.
Storage: 1ºC-4ºC.
Crunchy on the outside. Unstoppable on the inside.
No one presents it as "the vegan option".
And yet... it's one of the first to disappear.
Its thin and golden dough, baked in Galicia, crunches when cut.
And the filling - a stir-fry of vegetables made like at home - does the rest: tasty, balanced, with that sweet touch of well-poached onion and the flavor of the vegetables just right.
An empanada that doesn't need meat to conquer.
And one that ends up in the hands of everyone: vegans, carnivores, absent-minded and curious.
Warning: if you try it, you forget about the rest.
Defrosted product. Do not refreeze.Best before:Bake within 2 days after receiving it.Once baked, store between 1ºC-4ºC and consume within 3 days.
Preheat the oven until it reaches a temperature of 200 ºC.
Place the empanada directly from frozen and bake for 15 minutes.
The empanada will be well baked when we see the dough starting to sweat.
Let cool for 20 minutes before cutting, preferably with a sharp knife.
Dough (38%): Additive-free WHEAT flour, sunflower oil, beer, paprika, and salt.
Filling (62%): Onion, vegetable stir-fry (22%), red pepper, sunflower oil, paprika, and salt.
Allergens: Gluten. May contain traces of: fish, shellfish, mollusks, nuts, soy, sulfites, milk, and egg.
Net weight:600g
Artisan product made in A Coruña.
Storage: 1ºC-4ºC.
