Our Paprika Chicken Empanada is carefully crafted with succulent white and dark meat, sweet red bell peppers, plump mushrooms, and a blend of Mediterranean spices. It says Ole! and is ideal for a summer meal. Marry it with a fresh, arugula, spring mix salad and freshly grated parmesan cheese. Our fresh tomato Salsa is an excellent complement to this empanada.
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 Chimichurri Dip.  Chipoltle Dip.  Smoky Aioli.  Tomato Salsa Dip. |
Oven Method: Preheat the oven to 425F. Frozen empanadas should be baked for about 19-24 minutes or until they are golden brown. Take them out of the oven and let them rest for at least 3 minutes. Enjoy your empanadas with one of our special dips!
Deep Fryer Method: Preheat the oil to 280F. Frozen empanadas should be fried 4-6 minutes or until they are golden brown. Take them out of the fryer and let them sit for at least 3 minutes. Enjoy your empanadas with one of our zesty dips!
CAUTION: It is very important to let the empanada sit for at least 3 minutes because the filling is very hot just after baking or frying.
@mariadelaradio cerró beshamel
House of Empanadas has made a reasonable effort to provide nutritional and ingredient information based upon standard product formulations and following the Canadian guidelines using formulation and nutrition labeling software. Variations may occur due to: ingredient substitutions and differences in product size. Test products, limited time offers. For the most up-to-date information on limited time offering menu items (including test items), please e-mail us at nutrition@houseofempanadas.ca. We will update www.houseofempanadas.ca frequently, so please revisit this site for the most current information.
Monday - Friday 11:00 am - 5:00 pm
Saturday & Sunday: Closed
