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Tomato + fennel confit with Manchego cheese in a saffron pastry
vegan vegetarian gluten free
Cook for 30-35 minutes
If writing is requested
Thaw in refrigerator overnight
Chorizo Empanadas chimichanga Tomato + fennel confit withChorizo empanadas made with homemade pastry. Frozen. (12 empanadas per package) Cook from frozen. Preheat oven to 400F. Line a baking sheet with parchment paper. Place empanadas on baking sheet, leaving space between each one. Bake for 20 25 minutes, or until golden brown. (Cooking times may vary from oven to oven.)
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