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Frozen Chicken and Thyme Empanadas

Handmade with diced chicken thigh and corn kernels. This beautiful filling has a tomato, onion and thyme sauce which is then spiced slightly with Chipotle peppers in Adobo sauce.
This empanada is dairy-free. Our thin shortcrust pastry is made with olive oil and wholemeal flour.
Bake at180°C/200°C  for about 15min each side (30 min in total). Rotate tray after initial 15min.You can brush them with some egg wash (egg yolk and a bit of water) for a nicer look.