Mini Beef Empanadas

Preparation & Serving Instructions

Cook from frozen. Preheat oven to 400°F. Place frozen empanadas on metal sheet pan and bake for 8.5 to 9 minutes or until internal temperature of 165°F is reached (taken with a meat thermometer). Let stand 2 minutes before serving.

Ingredients & Allergens

Enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), beef, water, plum tomatoes (plum tomatoes, tomato juice, basil, salt, naturally derived citric acid), potato, butter (pasteurized cream, salt), onion, contains 2% or less of Romano cheese made from cow’s milk (pasteurized cow's milk, cheese cultures, salt, enzymes), olives, canola and olive oil, cilantro, poblano peppers, sea salt, garlic, dry yeast, roasted red pepper (roasted red pepper, water, salt, citric acid [acidity regulator]), baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), scallions, jalapeño peppers, masa flour (yellow corn, lime), chipotle peppers (water, tomato paste, dried chipotle peppers, distilled vinegar, corn oil, less than 2% of iodized salt [contains potassium iodate], corn starch, onion powder, garlic powder, spices), brown sugar, liquid whole eggs with citric acid (whole egg, citric acid [preservative], water), white corn tortilla (stone ground corn flour, sunflower oil, sea salt), red corn tortilla (stone ground corn flour, sunflower oil, beet powder, sea salt), blue corn tortilla (stone ground blue corn flour, sunflower oil, sea salt), panko bread crumbs (wheat flour, cane sugar, yeast, sea salt), dough conditioner (enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], enzymes), vegetable base (carrot, celery, onion, tomato paste, corn oil, yeast extract, potato flour, salt, onion powder, garlic powder, natural flavor), balsamic vinegar (cooked grape must, wine vinegar, sulfites), lime Juice, chipotle pepper powder, spices.

Contains: Egg, Milk, Wheat.