The oven and the air fryer are your two best friends here. Both use dry heat, circulating heat to drive out the moisture that builds up in refrigerated pastry, leaving you with a hot, flavourful filling and a crust that snaps rather than sags. Here is a quick reference before we get into the detail:
- Refrigerated empanadas (oven): 175–180°C (350°F) until heated through, typically several minutes
- Frozen empanadas (oven): 190°C (375°F) for 20–25 minutes, flipping halfway
- Air fryer (refrigerated or frozen): 175°C (350°F) for a short duration until crisp and heated through, in a single layer
- Microwave only: last resort; expect a soft, chewy crust
Once they come out, rest them for 1–2 minutes before biting in. The filling stabilises, the crust firms up, and you avoid the classic “molten centre, falling-apart pastry” problem.
Key takeaways
The oven and air fryer are the only methods that reliably restore both a hot filling and a crisp crust — everything else is a compromise worth knowing about.
| Point | Details |
|---|---|
| Best methods | Use an oven at 175–180°C (350°F) or an air fryer at 175°C (350°F) for consistent crispness. |
| Frozen reheat | Raise oven temperature to 190°C (375°F) and allow 20–25 minutes, flipping halfway through. |
| Always rest first | Let reheated empanadas sit for 1–2 minutes so the crust firms and the filling stabilises. |
| Avoid microwave alone | Microwaving traps steam and softens pastry; always follow with a dry crisping step. |
| Check the centre | Confirm the filling reaches 74°C (165°F) with a probe thermometer before serving. |
| Senor Empanada | Order fresh from Empanadas to skip reheating entirely and get a perfect crust every time. |
Table of Contents
- How to reheat empanadas: why method matters more than you think
- Step-by-step oven method for refrigerated and frozen empanadas
- Air fryer method: fast route to a crunchy exterior
- Toaster oven, skillet and sandwich press: practical alternatives
- When you must use a microwave and how to do it properly
- Storage timelines, thawing and prep before reheating
- Quick fixes for common reheating problems
- Why dry heat restores crispness: the short science
- Our honest take on reheating empanadas
- Skip the reheating and order fresh from Senor Empanada
- Sources
- FAQ
How to reheat empanadas: why method matters more than you think
The difference between a reheated empanada that tastes like a treat and one that tastes like a regret comes down to moisture. When a cooked empanada sits in the fridge, condensation collects inside the pastry layers. Apply moist heat — a microwave, for instance — and that moisture turns to steam, softening the dough from the inside out.
Dry heat works the opposite way:
- It evaporates surface moisture rather than trapping it
- It re-solidifies the fats in the pastry, which is what creates that satisfying crunch
- It heats the filling gently and evenly rather than in aggressive, uneven bursts
There is also a food-safety dimension. The centre of a reheated empanada needs to reach a safe internal temperature to ensure food safety. A microwave can get there, but it often does so unevenly, leaving cold pockets in a dense meat or cheese filling. An oven or air fryer heats more consistently, which is why dry-heat methods are recommended for both texture and safety.
Step-by-step oven method for refrigerated and frozen empanadas
The oven is the most reliable method for a batch of any size. It takes a little longer than an air fryer, but it handles multiple pieces without crowding issues and produces an even, golden result.
For refrigerated empanadas
- Preheat your oven to 175–180°C (350°F). A fully preheated oven matters — putting empanadas into a cold oven means they spend the first several minutes in a humid, warming environment rather than a hot, dry one.
- Place empanadas on a wire rack set over a baking tray. The rack lifts them off the surface so hot air circulates underneath, preventing a soggy base.
- Bake for 8–12 minutes, flipping once at the halfway mark.
- Check that the centre is hot and the pastry is golden. If the base still feels soft, give it another 2 minutes directly on the tray.
For frozen empanadas
From frozen, raise the temperature to 190°C (375°F) and bake for 20–25 minutes, flipping halfway. The higher heat compensates for the cold core without over-browning the exterior.
Troubleshooting:
- Soggy bottom: Move empanadas directly onto the tray for the last 3–4 minutes, or finish on a preheated cast-iron skillet on the stovetop for 1–2 minutes.
- Over-browned edges: Tent loosely with foil for the final few minutes. Remove the foil for the last 2 minutes to let the crust firm up.
Pro Tip: Slide a baking sheet into the oven during preheat and place your empanadas directly onto the hot surface. The instant contact heat gives the base a head start on crisping before the top even begins to colour.
Air fryer method: fast route to a crunchy exterior
For one or two empanadas, the air fryer beats the oven on speed without sacrificing much on texture. Its rapid convection mimics the effect of frying by pushing hot air across every surface at once, which reactivates surface oil and crisps pastry quickly — particularly useful for empanadas that were originally fried rather than baked.
- Preheat the air fryer to 175°C (350°F) for 2–3 minutes.
- Arrange empanadas in a single layer with space between each piece. Crowding the basket traps steam and defeats the purpose.
- Cook for 3–5 minutes for refrigerated, or 6–8 minutes for frozen, checking at the lower end.
- Flip or shake the basket halfway through.
- Rest for 1–2 minutes before serving.
A few things to keep in mind:
- Air fryers vary significantly between brands; check your empanadas 1–2 minutes early the first time you try this.
- Overcooking in an air fryer dries the filling faster than an oven would, so err on the side of checking early.
- Larger empanadas (think hand-pie size) may need an extra 2 minutes at the end.
Pro Tip: For previously fried empanadas, a very light spritz of neutral oil on the surface before air frying reactivates the outer layer without making them greasy. Skip this step for baked empanadas — they have less surface oil to begin with and don’t need the boost.
Toaster oven, skillet and sandwich press: practical alternatives
Not everyone has an air fryer, and firing up a full oven for a single empanada feels excessive. These alternatives each have a genuine use case, though none quite matches the oven or air fryer for consistent results.
- Toaster oven: Set to around 160–170°C (325°F) and heat for 6–8 minutes. Because the heating elements sit closer to the food, toaster ovens can over-brown the top before the centre is hot, so check early and rotate if your model has an uneven element. Best for 1–2 pieces.
- Stovetop skillet: Place the empanada in a dry skillet over medium-low heat. Cover with a lid for 2–3 minutes to trap enough warmth to heat the centre, then remove the lid and cook for another 1–2 minutes to re-crisp the base. This method works surprisingly well for a single piece and requires no preheating.
- Sandwich press or grill plate: Quick and convenient, but the pressing action can squeeze filling out of any gaps in the seal. Use light pressure only and watch for steam escaping from the edges. The base crisps well; the top gets a pressed texture rather than a puffed one.
- Office hack: A toaster oven in the break room is your best option. If only a microwave is available, use the two-step method in the next section rather than microwaving alone.
When you must use a microwave and how to do it properly
Microwaving alone is widely considered the worst method for reheating empanadas because microwave energy excites water molecules in the filling and dough simultaneously, generating steam that softens the pastry from within. There is no way around this physics if you stop at the microwave step.
That said, a two-step approach salvages the situation:
- Place the empanada on a microwave-safe plate lined with a paper towel. The towel absorbs some of the released moisture.
- Microwave at 50–70% power for 20–30 seconds. The goal is a warm centre, not a fully cooked exterior.
- Transfer immediately to a preheated skillet, toaster oven, or air fryer and crisp for 2–3 minutes.
When microwaving is acceptable:
- You are at the office with no other option
- You are reheating a baked (not fried) empanada with a dry filling, where sogginess is less dramatic
- You plan to follow with a crisping step
When to avoid it entirely:
- Fried empanadas with an oily pastry — the steam effect is more pronounced
- Empanadas with a flaky, laminated dough — the layers collapse and do not recover
Storage timelines, thawing and prep before reheating
How you store an empanada before reheating has almost as much impact on the final result as the reheating method itself.
Storage timelines:
- Cooked empanadas keep in the fridge for 3–4 days in an airtight container
- Cooked empanadas freeze well for several weeks; longer storage may affect quality.
Thawing guidance:
Thawing overnight in the fridge before reheating gives the best texture — the pastry defrosts gradually and evenly, so the oven or air fryer only needs to restore heat rather than fight a frozen core. When thawing isn’t practical, go straight from frozen using the higher-temperature oven settings above.
Prep steps that make a real difference:
- Pat the surface lightly with a paper towel before reheating to remove condensation
- Separate pieces so they are not touching — contact points trap moisture
- Avoid reheating in tight plastic wrap or a sealed container; the steam has nowhere to go
A quick internal temperature check with a probe thermometer after reheating confirms the centre has reached 74°C (165°F) and is safe to eat.
Quick fixes for common reheating problems
| Problem | Quick fix |
|---|---|
| Soggy bottom | Finish 2–3 minutes in a dry skillet or directly on a hot baking tray |
| Chewy, rubbery crust | Oven was not fully preheated; reheat at correct temp for 3–4 more minutes |
| Cold centre | Return to oven for 3–5 minutes; check internal temp reaches 74°C (165°F) |
| Over-browned edges | Tent with foil; remove foil for the final 2 minutes |
| Filling leaking out | Seal was broken before reheating; use a skillet on low heat with a lid instead |
If the internal temperature of a reheated empanada cannot reach 74°C (165°F) after a reasonable second attempt, or if the empanada has been in the fridge for more than 4 days, discard it. Reheating does not reverse spoilage.
Why dry heat restores crispness: the short science
Pastry crispness comes from two things: low moisture content in the outer layers, and solidified fat creating a firm, layered structure. Refrigeration reverses both — moisture migrates from the filling into the dough, and fats that were crisped during cooking soften again as they cool.
- Dry heat (oven, air fryer, skillet) evaporates surface moisture rapidly and re-melts then re-solidifies the fats as the pastry cools slightly after cooking, restoring that snap.
- Microwave energy penetrates the dough and excites water molecules throughout, generating internal steam. The pastry absorbs that steam rather than expelling it, which is why the texture turns soft and sometimes gummy.
The practical takeaway is straightforward: choose dry heat when crispness matters, and always allow a brief rest after reheating. That 1–2 minute rest lets the crust structure stabilise as the surface temperature drops slightly, which is what gives you a firm bite rather than a collapsing one. For readers who want to understand how pastry choice affects reheating resilience, the dough recipe itself plays a significant role.
Our honest take on reheating empanadas
There is a tendency in cooking guides to treat reheating as a lesser version of the original experience, something to apologise for. We disagree. A well-reheated empanada from a quality recipe can be genuinely excellent — the oven method in particular often produces a crust that is crisper than the original, because the second pass of dry heat finishes what the first started.
Where we would be honest with you: if the empanada was mediocre to begin with, no reheating method rescues it. The filling quality, the pastry recipe, and the original cooking technique set the ceiling. That is why we put so much care into our authentic Latin American empanada recipes — a well-made empanada reheats beautifully because the foundations are right.
If you find yourself reheating empanadas regularly and the results still disappoint, the honest answer might be to start with a better base recipe rather than a better reheating technique.
Skip the reheating and order fresh from Senor Empanada
Sometimes the crispest empanada is the one you didn’t have to reheat. Senor Empanada crafts authentic Latin American empanadas from traditional recipes and premium ingredients — Traditional Beef, Cheesy, and more — made fresh and ready for your table without the fuss of oven timers or temperature checks.
Whether you’re feeding a crowd at a gathering or want a satisfying weeknight snack, ordering fresh means you get the full experience: a golden, crisp crust and a filling that hasn’t spent a night in the fridge. Browse our easy empanada pastry guide if you’d like to bake your own, or head straight to Empanadas to place an order for pick-up or catering. Fresh is always the simpler option.
Sources
- The Absolute Best Way To Reheat Empanadas (And One Method You Should Always Avoid)
- How to Reheat Empanadas: The Ultimate Guide (2026)
- Nowjournal
- How to Heat & Store – Original Empanada
- How To Reheat Empanadas – I Test 4 Methods Pics
FAQ
How do I reheat empanadas in the oven from frozen?
Set your oven to 190°C (375°F), place empanadas on a wire rack over a tray, and bake for 20–25 minutes, flipping halfway. Check that the centre reaches 74°C (165°F) before serving.
How long do empanadas take to reheat in the microwave?
Microwaving alone leaves the pastry soft.
How do I heat up whole, store-bought empanadas?
The oven method works best: preheat to 175–180°C (350°F) and bake on a wire rack for 8–12 minutes if refrigerated, or follow the frozen instructions above. Senor Empanada’s empanadas reheat particularly well using this approach because the pastry is made to hold its structure.
How do I cook pre-made empanadas at home?
If they are raw, bake at 190°C (375°F) for 20–25 minutes until golden. If they are fully cooked and chilled, treat them as refrigerated leftovers and use the 175–180°C (350°F) oven method for 8–12 minutes.