Empanadas and chimichurri sauce ship frozen. Keep empanadas frozen until ready to bake; do not thaw.
Store unopened in freezer for up to 6 months.

To thaw chimichurri sauce, place sealed plastic bag in bowl of hot water (140°F) for 5–10 minutes, or until it can be broken into pieces.

Preheat oven to 400°F.
Space frozen empanadas 1" apart on baking sheet lightly greased or lined with parchment paper.
Brush empanadas with egg wash and lightly sprinkle with sea salt.
Bake 15–20 minutes, or until internal temperature reaches 165°F.
Serve warm with side of chimichurri sauce or fresh green salad.
Slice empanadas into halves or quarters for easy sharing at gatherings or events.
Pairs with full-bodied, savory red wines, particularly Malbec, or full-bodied beers.

Large Cordero Empanadas with Mint Chimichurri, Serves 6