• One or two empanadas: 210°C, fan if the oven has it.
• Three or more: 230°C.
• Straight from the freezer, no thawing. Middle shelf, on baking paper.
• 14 to 17 minutes, until the colour you like.
• Rest 5 minutes before eating.
• Baking more than four: let the tray sit on the counter for about 15 minutes while the oven heats, so the temperature does not drop when they go in.
• Optional: brush with whisked egg before baking for a glossy finish.