You know that moment when you open your bag and see two extra empanadas staring back at you like, “Save me for later?” And you do. You wrap them, you tuck them into the fridge, and then the panic hits: “What if tomorrow-me ruins this?”

We’ve all been there; standing in front of the microwave at 11 p.m., bargaining with the universe that our beautiful, crispy treasure won’t turn into a sad, soggy pillow.

Good news? Empanadas are incredibly forgiving if you treat them right. And even better news: you can go from fridge to table in under 15 minutes without losing that golden, flaky edge.

In this blog, we’re walking you through everything: how to store them the right way, how to reheat them fast, how to keep cheese from escaping, how to feed a room without panic, and how to serve like someone who absolutely knows what they’re doing.

First Things First: Store Them Right

Here’s the biggest trick nobody talks about: storing empanadas is less “science lab” and more “give them room to breathe.”

Same-Day Holding (4-6 Hours)

If you’re planning to eat them later the same night, let them cool off like they just ran a marathon. Delivery containers trap steam, and steam is the villain in this story.

Move them onto a rack or paper towels. Let them hang out. Keep them out of direct sunlight (yes, this matters). Don’t suffocate them in airtight containers while they’re still hot.

Overnight Storage (24-48 Hours Max)

Tomorrow’s lunch? A king’s feast. Wrap each empanada gently in a paper towel. Not a mummy wrap, just a hug and place it in a container or zip bag that’s not fully sealed. They need airflow. Upper fridge shelf = cold, consistent, reliable. And obviously, sauces stay separate like divorced parents at a school recital.

Freezing for Later (Up to 2 Months)

If you’re freezing, cool them completely, wrap individually, and lay them flat. In the future, you will thank me for labeling flavors instead of playing “empanada roulette.”

A little prep today means tomorrow’s empanada moment hits just as hard.

Reheat Methods Ranked by Crunch Power

Here’s the truth every takeout lover learns: the microwave is chaotic, the oven is loyal, and the air fryer is a gift from the empanada gods.

Air Fryer (The King)

This is your VIP pass to crispiness. 350°F, a few minutes, flip once, boom: restaurant texture.
When the edges start to sizzle, you’re in the clear.

Oven/Toaster Oven

If you don’t have an air fryer, this is Plan A. Heat a baking sheet inside first so your empanadas hit a hot surface the moment they land. They’ll perk up, re-crisp, and make your kitchen smell like an empanada grill.

Skillet

For people who want hands-on control (or have a tiny NYC oven that’s more decorative than functional), a skillet works beautifully. A little oil. Medium heat. A slow crisp on each side.

Microwave (Only as a Starting Move)

If you must, microwave for 20-30 seconds, just enough to warm the inside. Then finish in the air fryer or skillet to revive the crunch. Microwave-only = heartbreak. We don’t do heartbreak here.

Respect the crunch, and the crunch will reward you.

Special Cases: Cheese, Veggies & Saucy Fillings

Not all empanadas behave the same under heat.

Cheese-filled empanadas need a gentler reheat, or they’ll erupt like a volcano.
Veggie ones need airflow so they don’t steam themselves into mush.
Saucy fillings? Let them chill upright after reheating so the juices settle instead of running out.

Batch Reheating for Groups (Game Night, Office Lunch, Post-Show Munchies)

Feeding a group? No need to panic-order 400 at once.

The move: reheat in waves.

The first wave hits the table while the second wave finishes reheating.
Use a warm oven (around 200°F) to hold them without turning them into bricks.
And keep sweet and savory separate, the dulce de leche empanada WILL perfume your entire tray if you’re not careful.

Your Sauce & Side Strategy

Stacked containers of Empanada Mama’s signature green sauce, filled to the top and overflowing slightly.

Empanadas are already little champions on their own, but sauces? That’s where the magic happens.

Keep sauces cold until reheating is almost done. Then bring them to room temperature so you don’t shock the empanada shell with cold moisture.

Want an easy spread?

Crunchy slaw
Black beans
Cilantro-lime rice
Plantains
A lineup of green, spicy, creamy sauces

You can check the Empanada Mama menu for sides and sauces if you need inspiration or backup.

Serving Like Someone Who Knows What They’re Doing

Empanada Mama takeout box with ten empanadas, plantain chips, and a cup of guacamole dip.

If you’re serving at home or the office:

Put a wire rack over a tray; it keeps everything crispy.
Label flavors with tiny parchment slips so nobody takes a mystery bite.
Serve sauces in ramekins, not squirted on top. Texture matters. A lot.

Do this, and every guest gets the right flavor, the right dip, and the perfect bite.

Quick Troubleshooting

Still soft? Pop them back in the air fryer for a minute. Too hard? Ten seconds in the microwave with a damp towel, then a quick crisp.

Filling leaking? Lower the heat next time and let them rest before biting (we know, patience is rude, but it works).

Safety Notes You Actually Need

Refrigerate leftovers within 2 hours. Reheat until steaming hot. Don’t reheat the same empanada three times; that’s a personality flaw. And please, respect the 48-hour rule: after two days in the fridge, the texture and safety both start to fall off, so eat them while they’re still in their delicious prime.

Planning: Order With Tomorrow in Mind

Want tomorrow’s lunch to be elite?

Ask for sauces on the side.
Request vented packaging.
Order one extra because someone always wants “just a bite.”
If you’re picking up late-night, schedule it the minute you’re walking out the door.

And if you’re ordering from Empanada Mama, you’re already winning tomorrow. Their classics hold up beautifully overnight. Pernil stays juicy, Domino never dries out, and the Cheesesteak Empanada somehow tastes even better the next day. Pack a couple of extra spinach & cheese or shredded chicken empanadas, stash them in the fridge, and your future self will open that lunch bag feeling like they made a genius life decision.

Ready When You Are

Your future self is about to enjoy the crispiest second-day empanada in NYC. You’ve stored it right, reheated it like a pro, and served it like someone who could run their own empanada grill.

When you’re ready for the next batch: hot, flaky, and ready to eat, browse the Empanada Mama Menu, hit order, and let us take care of the rest.

From Fridge to Table in 15: Best Ways to Store, Reheat, and Serve Takeout Empanadas