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The empanada for carnivores.
Filled with spiced meat in the Galician style, with sofrito and time.
With that thin and crunchy dough that can handle whatever you throw at it… and that surrenders at the first bite.
It has character. It has flavor. And it has that juicy point that makes everyone leave not even a crumb.
Whether at a meal with friends, a family gathering, or a movie night on the couch, the meat empanada is the one that makes you want to repeat without looking at anyone else.
And yes, when you try it, you know you're not eating just anything.
You're eating the good stuff.
Defrosted product. Do not refreeze.Best before:Bake within 2 days of receiving.Once baked, keep 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 start to sweat.
Let it cool for 20 minutes before cutting, preferably with a sharp knife.
Dough (26%): Additive-free wheat flour, sunflower oil, beer, paprika, and salt.
Filling (74%): onion, select Iberian pork loin (19%), sunflower oil, vegetable sofrito, white wine
(SULPHITES), paprika, olive oil, and salt
Allergens: Gluten, sulphites.
May contain traces of: fish, shellfish, mollusks, nuts, soy, milk, and egg.
Net weight:600g
Artisan product made in A Coruña.
Storage: 1ºC-4ºC.
The empanada for carnivores.
Filled with spiced meat in the Galician style, with sofrito and time.
With that thin and crunchy dough that can handle whatever you throw at it… and that surrenders at the first bite.
It has character. It has flavor. And it has that juicy point that makes everyone leave not even a crumb.
Whether at a meal with friends, a family gathering, or a movie night on the couch, the meat empanada is the one that makes you want to repeat without looking at anyone else.
And yes, when you try it, you know you're not eating just anything.
You're eating the good stuff.
Defrosted product. Do not refreeze.Best before:Bake within 2 days of receiving.Once baked, keep 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 start to sweat.
Let it cool for 20 minutes before cutting, preferably with a sharp knife.
Dough (26%): Additive-free wheat flour, sunflower oil, beer, paprika, and salt.
Filling (74%): onion, select Iberian pork loin (19%), sunflower oil, vegetable sofrito, white wine
(SULPHITES), paprika, olive oil, and salt
Allergens: Gluten, sulphites.
May contain traces of: fish, shellfish, mollusks, nuts, soy, milk, and egg.
Net weight:600g
Artisan product made in A Coruña.
Storage: 1ºC-4ºC.
