Serious Eats: Talk
Best way to make empanadas for a crowd?
I'm throwing an Argentina-themed party and wanted to serve empanadas. However, it's looking like if I want to serve them, I'll have to make them myself (and for upwards of 50 guests...ugh). The venue doesn't have a full kitchen, so they'll have to be fully baked prior to the party.
My question is, if I baked them the night before and reheated them just before taking them to the venue to eat, would they be okay? I can live with them not having the same flaky texture they'd have straight out the oven the night I made them - but I would hate for it to get soggy overnight and be inedible the next day. I guess for the same reason I'm wondering if I could assemble the night before and then bake the morning of...?