Can I Make Empanadas Ahead of Time?

Whether you’re prepping for a party, stocking your freezer for quick meals, or running a small food business, empanadas are one of the most make-ahead-friendly foods out there. Their sturdy shape, sealed dough, and wide range of fillings make them ideal for preparing hours—or even days—in advance.

We’re answering a common (and very practical) kitchen question: Making empanadas ahead of time—is it worth it, and how do you do it right? Should you freeze them raw or cooked? How long do they last in the fridge? And what’s the best way to reheat them without losing that golden, crispy texture?

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In this complete guide, we’ll answer all your questions about making empanadas ahead of time. You’ll learn how to store dough, fillings, and fully assembled empanadas, along with expert tips to keep them fresh, flavorful, and leak-free—whether you’re frying or baking.

Why Make Empanadas in Advance?

Time-Saving Convenience

Making empanadas from scratch can be labor-intensive. Doing the work in stages (or days) makes the process much more manageable.

Better Flavor Development

Some fillings—like stewed beef, pulled pork, or seasoned chicken—taste even better the next day after the flavors meld together.

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Batch Cooking & Meal Prep

Empanadas freeze beautifully. Making a big batch means you’ve got lunch, dinner, or snacks ready in minutes—just bake or fry as needed.

How Long Can You Store Empanadas?

Empanada Type	Fridge (Chilled)	Freezer (Frozen)
Uncooked, Assembled	1–2 days	2–3 months
Cooked Empanadas	3–4 days	1–2 months
Raw Dough	2 days	2–3 months
Cooked Fillings Only	3–4 days	1–2 months

Make-Ahead Step 1: Preparing the Dough in Advance

How to Store Dough in the Fridge

• Wrap tightly in plastic wrap
• Store in an airtight container
• Let sit at room temp for 10–15 minutes before rolling

Freezing Dough

• Divide into portions
• Wrap each portion in plastic + foil
• Thaw overnight in the fridge before using

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Make-Ahead Step 2: Preparing Fillings in Advance

What Fillings Hold Up Best?

• Ground beef or chicken with vegetables
• Pulled pork or shredded meats
• Roasted veggies + cheese
• Black bean or lentil-based vegan mixes

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How to Store Fillings

• Cool to room temp
• Store in airtight containers
• Use within 3–4 days for best freshness

Tips:

• Avoid watery fillings—they break the seal
• Add breadcrumbs or mashed potato to absorb moisture
• Label and date each filling container

Make-Ahead Step 3: Assembling Empanadas Early

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Refrigerating Uncooked Empanadas

You can refrigerate sealed empanadas for up to 2 days before cooking.
• Place on parchment-lined tray
• Cover loosely with plastic wrap or lid
• Don’t stack or let them touch—they’ll stick or lose shape

Freezing Uncooked Empanadas

Freezing raw empanadas is one of the best ways to make them ahead.

How to Freeze:

1. Lay empanadas on a baking tray lined with parchment
2. Freeze until solid (2–3 hours)
3. Transfer to freezer bags or containers
4. Label with filling type and date

Pros of Freezing Uncooked

• Maintain shape and crispness
• Fry or bake directly from frozen—no need to thaw

Can You Cook Empanadas in Advance?

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Yes—but be mindful of texture

Fully cooked empanadas can be refrigerated or frozen and reheated later, but the crispness will slightly decline.

How to Store Cooked Empanadas:

• Let cool completely
• Wrap individually in foil or parchment
• Store in airtight container

Reheating Empanadas Without Drying Them Out

From the Fridge (Cooked)

• Oven: 350°F for 8–12 minutes
• Air fryer: 350°F for 6–8 minutes
• Avoid microwaving—it makes the crust soggy

From the Freezer (Cooked)

• Oven: 375°F for 20–25 minutes
• Air fryer: 375°F for 12–15 minutes
• Wrap in foil for first half, then uncover to crisp

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Reheating Uncooked (Frozen) Empanadas

Bake from Frozen

• Preheat to 400°F
• Brush with egg wash or oil
• Bake for 25–30 minutes until golden

Fry from Frozen

• Heat oil to 350°F
• Fry for 5–6 minutes, flipping once
• Drain on paper towels

Can You Prep Empanadas the Night Before?

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Absolutely. For best results:
• Assemble and seal
• Place on tray with parchment
• Cover lightly with plastic
• Store in fridge up to 24 hours

Ideal Timeline for a Make-Ahead Batch

The 3-Day Plan

Day 1:
• Make dough and fillings
• Chill overnight

Day 2:
• Assemble empanadas
• Freeze or refrigerate

Day 3:
• Bake or fry
• Serve fresh or store cooked for later

Make-Ahead Tips for Parties or Catering

Use Labeling for Large Batches

Mark each flavor and date clearly.

Vary Filling Colors

Use small visual cues (a sprinkle of paprika, different crimps) to tell flavors apart.

Serve with Reheat Instructions

For take-home empanadas, include a printed card with baking times and storage tips.

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FAQs

• For best quality: up to 3 months
• Dough may dry out after that

No—bake or fry straight from frozen for best results.

Only if you’re okay with a soft crust. For crispy texture, use an oven or air fryer.

Conclusion

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Empanadas are one of the most versatile, prep-friendly foods you can make. Whether you want to simplify weeknight dinners or wow a party crowd, knowing how to make, store, freeze, and reheat empanadas properly is a total game-changer.

So go ahead—prep a batch, seal them well, freeze with confidence, and enjoy golden, delicious empanadas whenever the craving hits.

Disclosure: Our blog contains affiliate links to products. We may receive a commission for purchases made through these links. However, this does not impact our reviews and comparisons. We try our best to keep things fair and balanced, in order to help you make the best choice for you.

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