Joselito Fan Pastries

Filling (67%): Joselito abanico, onion, fried tomato (tomato, sunflower oil, sugar, corn starch, salt, onion, and garlic), red pepper, green pepper, Joselito pancetta, extra virgin olive oil, salt, garlic, and pepper.

Empanadilla dough (33%): wheat flour, pork lard, salt, and yeast.

Contains: Gluten.

Keep frozen at -18ºC.

Once defrosted, keep refrigerated for a maximum of 24h.

If the product is defrosted, consume it; never refreeze.

1. Remove the cardboard packaging and the plastic tray

2. Heat plenty of oil to 200ºC for 1–2 minutes

3. Fry the empanadillas until golden brown

4. Finish in the oven at 200ºC for 3 minutes so that the heat reaches the center of the product.

Its fine and elegant dough hides a tempting sauté of pepper, onion, and tomato.

A filling with a very pure, very natural flavor, in which the essence of each ingredient is clearly present, with the unmistakable taste of Joselito Abanico standing out above them all.