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The traditional one. But better.
Yes, it's tuna.
But not that dry empanada you find around. No.
This one is made in A Coruña, with a thin crispy crust and a juicy filling, full of flavor, and that's why it works just as well at a birthday party, at the beach, or at a last-minute Friday dinner.
There's always someone who tries it... and comes back for more. Then another. And another.
Before you know it, there's not even a corner left.
Because when things are done right, it shows.
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 crust starting to sweat.
Let it cool for 20 minutes before cutting, preferably with a sharp knife.
Dough (37%): Unadulterated WHEAT flour, sunflower oil, beer, paprika, and salt.
Filling (63%): Onion, TUNA (16%), sunflower oil, red bell pepper, green bell pepper, salt, and paprika.
Allergens: Gluten, fish.
May contain traces of crustaceans, molluscs, nuts, soy,sulphites, milk, and egg.
Net weight: 600g
Artisan product made in A Coruña.
Storage: 1ºC-4ºC.
The traditional one. But better.
Yes, it's tuna.
But not that dry empanada you find around. No.
This one is made in A Coruña, with a thin crispy crust and a juicy filling, full of flavor, and that's why it works just as well at a birthday party, at the beach, or at a last-minute Friday dinner.
There's always someone who tries it... and comes back for more. Then another. And another.
Before you know it, there's not even a corner left.
Because when things are done right, it shows.
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 crust starting to sweat.
Let it cool for 20 minutes before cutting, preferably with a sharp knife.
Dough (37%): Unadulterated WHEAT flour, sunflower oil, beer, paprika, and salt.
Filling (63%): Onion, TUNA (16%), sunflower oil, red bell pepper, green bell pepper, salt, and paprika.
Allergens: Gluten, fish.
May contain traces of crustaceans, molluscs, nuts, soy,sulphites, milk, and egg.
Net weight: 600g
Artisan product made in A Coruña.
Storage: 1ºC-4ºC.
