Reheat Like a Pro: Oven, Air Fryer & Empanada Grill Methods for the Perfect Crisp
You know that moment when you open your takeout box hours later, hoping the magic’s still there. The golden crust, the steamy filling, that perfect flaky crunch that makes an Empanada Mama empanada what it is.
The truth? You can bring that moment back. Because with the right reheating tricks, every bite can taste just as fresh as it did straight from our fryer.
Whether you’ve got leftovers from your late-night haul or you’re meal-prepping your favorites, reheating the right way makes all the difference.
In this blog, we’ll show you exactly how to reheat like a pro using your oven, air fryer, or even your empanada grill so you can enjoy that fresh-fried feel all over again.
Why Reheating the Right Way Matters
Empanadas are all about the crunch. That golden shell, the soft center, it’s a texture game. But when fried dough cools down, moisture starts to sneak in, turning that crisp perfection into something soft and sad.
Wrong reheating traps steam, which means the crust loses its edge, literally.
At Empanada Mama, our dough is crafted for revival: that flaky, buttery layer that can crisp right back up with just a little heat and care. So when you reheat the right way, it’s not just leftovers, it’s a second round of freshness.
The Oven Method: Slow Heat, Full Crisp
The oven’s the old-school favorite: steady, reliable, and perfect when you’ve got more than one empanada calling your name.
Step-by-Step Oven Reheat
Preheat your oven to 375°F (190°C); you want hot, dry air that’ll wake up the crust.
Place your empanadas on a wire rack or a parchment-lined tray; this helps the heat circulate underneath for an even crisp.
Optional: Brush a light layer of oil on top for that golden finish and aroma that fills the kitchen.
Bake for 10-12 minutes, flipping halfway through for balance.
Rest for 1-2 minutes before biting in (if you can wait).
You’ll hear it before you even taste it: the faint crackle when you tap the shell. Then comes the aroma: buttery dough, smoky filling, a whisper of spice from that sofrito or cheese pull. That’s your sign, it’s ready.
Pro Tips
Don’t overcrowd the tray: give each empanada breathing room.
Skip the foil wrap (steam = soggy sadness).
And once they’re perfect? Dip them right into guacamole. Heaven.
With a little space, patience, and that final dip, you’ll turn reheating into a flavor revival.
The Air Fryer Method: Fast Heat, Same Crunch
Need that crisp in under 10 minutes? The air fryer is your late-night MVP: minimal oil, zero mess, and maximum satisfaction.
Step-by-Step Air Fryer Instructions
Preheat your air fryer to 350°F (175°C).
Lightly spray each empanada with a touch of oil on both sides.
Fry for 4-6 minutes, flipping halfway.
Check for crispness and give it a gentle tap; it should sound like a little drum solo.
Perfect for office lunches or healthy midnight refuels for you: no lingering oil smell, no greasy fingers, just hot, flaky perfection.
Quick Troubleshooting
Still soft? Give it 1-2 more minutes.
Too hard? Wrap it in a paper towel, microwave for 10 seconds, then toss it back in the air fryer for 1 minute.
A few small tweaks can make all the difference: crispy outside, warm and tender inside, just the way it was meant to be.
The Grill or Sandwich-Press Method
This one’s for the flavor seekers. The empanada grill (or sandwich press) brings that outdoor cookout vibe: a touch of char, a lot of crunch, and a smoky edge that’ll make you feel like you’re street-side in Bogotá.
Grill Steps for Charred Perfection
Preheat your grill or press to medium heat.
Brush each empanada lightly with oil; this helps create those caramelized grill marks.
Grill for 2-3 minutes per side, pressing gently for 10 seconds if you like it extra crisp.
Serve hot, with your favorite dipping sauces lined up and ready.
You’ll know it’s done when you catch that irresistible smell: toasty dough, smoky filling, just a little sizzle as it hits the plate.
Office Reheat Hack: No Oven, No Problem
No fancy setup? No worries. This combo keeps you crispy even at your desk.
Microwave your empanada for 15-20 seconds, just enough to warm the inside.
Transfer to your air fryer (or toaster oven) at 350°F for 2 minutes to bring back that crust.
You’ve got a hot center, crispy outside, and jealous coworkers.
What NOT to Do
We’re not here to shame, but your empanadas deserve better:
Don’t microwave them on their own (instant sog).
Don’t wrap in foil (steam trap = sadness).
Don’t stack them while hot (they’ll steam each other soft).
Be kind to your empanadas; they work hard for that crunch.
The Secret Sauce: Pairings That Bring It Back to Life
You’ve done the hard work; now it’s time to dip(pun intended).
Chipotle Mayo: herby, bright, and a little wild.
Chimichuri: rich, tangy comfort.
Green Sauce: cool, velvety balance for the heat.
Order a soda or fresh juice on the side from our menu, and suddenly, reheated empanadas feel like a complete brand-new meal.
Storing Leftovers the Right Way
Half the battle is storage because how you keep them determines how they come back to life.
Let them cool completely before storing.
Place in an airtight container with a paper towel layer to absorb moisture.
Keep refrigerated and reheat within 2 days.
Longer break between bites? Freeze them individually, then pop them into the oven or air fryer when the craving hits.
Reheat, Re-Enjoy, Re-Order
Every empanada deserves a second act: crispy, golden, and just as good as the first time. So reheat with love, crunch with pride, and when the box is finally empty, you know where to find us.
Order your next batch for take-out or pickup, or fire up your empanada grill and make it a moment. Because here at Empanada Mama, flavor never sleeps: it just reheats perfectly.