SPINACH AND RICOTTA EMPANADA (12 UNITS)
Spinach, ricotta, Parmesan and mozzarella empanada.
BAKED: While you preheat your oven to 180-200ºC, place your empanadas on a baking tray with grease-proof paper. Bake for 12-15 minutes or until golden brown.
FRIED: get your empanadas out of the freezer 20 minutes before you heat the oil (canola, sunflower). Heat oil up to 180º C. Gently fry your empanadas and drain excess of oil.