5 empanadas

Crust: Flour (unbleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (palm Oil), Lard (refined Lard, Bha, Bht (preservatives)), Salt, Sugar, Potassium Sorbate, Egg. Filling: Chicken, Onions, Bell Peppers, Tomato Ketchup (tomato Concentrate, Sugar, Vinegar, Salt, Onion Powder, Natural Flavors), Diced Red Peppers (red Peppers, Water, Salt, Citric Acid, Calcium Chloride), Textured Soy Flour, Black Olives (ripe Olives, Water, Salt), Cooking Sherry, Garlic, Salt, Soy Bean Oil, Chicken Flavor Base (salt, Sugar, Palm Oil, Maltodextrin, Corn Starch, Hydrolyzed Soy Protein, Onion Powder, Chicken Fat, Dehydrated Chicken, Disodium Inosinate, Disodium Guanylate, Turmeric, Autolyzed Yeast Extract, Natural Flavor), Seasoning Mix (salt, Dehydrated Garlic, Dehydrated Onion, Spices, Disodium Guanylate, Disodium Inosinate, Paprika), Garlic Powder, Spices.

Pan Fry: Fill the skillet with oil (about 1 inch or more) and heat thoroughly to High temperature. Put in the empanada and fry it 2 min. on each side or until golden brown. Let stand 1 to 2 minutes before eating. Regular Oven: Preheat oven to 450 degrees F. Place empanadas in foil. Cook for 15 min. turning once. Let stand 1 to 2 minutes before eating. Deep Fry: Place empanadas in 375 degrees F fryer for 4 to 5 minutes. Let stand 1 to 2 minutes before eating. Keep frozen. Note: Empanadas must be defrosted before frying. Calcium propionate added to retain spoilage of crust.