How to Cook Frozen Empanadas + Serving Ideas | Empanadas vs Gyoza Explained
Bought frozen empanadas but not sure how to cook them? Oven? Air fryer? Deep fry? We answer all your questions. Plus: how empanadas compare to gyoza, and creative ways to enjoy them at the Japanese table.
What Are Empanadas? How They Compare to Gyoza
Empanadas are a stuffed pastry originally from Latin America (arrived though Spain and Portugal). A wheat flour dough is filled with meat, vegetables, or cheese, then baked or fried. Every country has its own style — Argentina, Colombia, Chile — each with different shapes, dough, and fillings. They're often called "the gyoza of South America."
| Empanada | Gyoza | |
|---|---|---|
| Origin | Latin America / Spain | China |
| Dough | Wheat flour (thick, flaky) | Wheat flour (thin, chewy) |
| Main cooking method | Oven, deep fry | Pan-fried, boiled, steamed |
| Size | Large (one is filling) | Small (several per serving) |
| Seasoning | Spices & herbs | Soy sauce & sesame oil |
Both are delicious, but empanadas are distinctly hearty — one is a full snack on its own.
3 Ways to Cook Frozen Empanadas
1. Oven (Most Recommended)
The dough comes out golden and flaky — closest to the authentic experience.
Steps:
- Preheat oven to 200°C (390°F)
- Line a baking tray with parchment paper and place empanadas directly from frozen
- Bake 20–25 minutes until golden brown
- Rest for 5 minutes before eating
Tip: Cook from frozen — thawing first makes the dough soggy.
2. Air Fryer (Quick & Light)
No oil needed, yet still crispy. Perfect for busy days.
Steps:
- Preheat air fryer to 180°C (355°F)
- Place empanadas in a single layer, not touching
- Cook 15–18 minutes, flipping halfway through
Tip: Faster than the oven and easy cleanup. Best for small batches.
3. Deep Fry (Extra Crispy)
A gloriously crunchy exterior — great as a snack or starter.
Steps:
- Heat oil to 170–180°C (340–355°F)
- Carefully lower empanadas into the oil (watch for splatter)
- Fry 3–4 minutes until golden all over
- Drain on paper towels
Tip: Fry 2–3 at a time to keep the oil temperature stable.
Perfect Pairings: Sauces & Serving Ideas
Classic Latin American Sauces
- Chimichurri — Argentina's iconic herb sauce made with parsley, garlic, and olive oil. The ultimate empanada companion
- Aji Amarillo Sauce — a creamy Peruvian sauce made from yellow chili peppers. Sweet heat with a growing fanbase in Japan
- Salsa Criolla — a fresh salsa of tomato, onion, paprika, and lemon. Especially good with deep-fried empanadas
How to Serve Them
- Bento box — bake the night before and pack for lunch the next day
- Bar snack — pairs brilliantly with beer or wine
- Kids' snack — deep-fried empanadas are a guaranteed hit with children
- Party appetizer — slice in half and arrange on a platter for a great presentation
FAQ
Q. Can I microwave them?
A. You can, but the dough turns soft and chewy. For best results, use the oven or air fryer. A Japanese fish grill (魚グリル) also works great if you have one.
Q. Do I need to thaw them first?
A. No — cook straight from frozen. If cooking a large batch, thawing first is fine, but for small quantities frozen is better.
Q. How long do they keep?
A. About 3–6 months in the freezer. Once opened, enjoy as soon as possible.
Q. Where can I buy empanadas in Japan?
A. Some import food stores carry them, but selection is usually limited. Online is the most convenient option with the widest variety.
Summary
- Flaky & crisp → Oven or air fryer
- Crunchy & rich → Deep fry
- Fast & easy → Air fryer
If it's your first time, the oven is the most foolproof method. Try our chimichurri and find your favorite way to eat them.
Browse our full range → https://cheempanada.jp/collections/empanadas