Yes, our dough is made by a woman from Buenos Aires,Argentina. Papanadas are baked wheat flour.
The pastrami recipe is a North American version of the popular “Saltena” empanadas of Northern Argentina. The Mediterranean is based upon a centuries old recipe used to make “Arabe” empanadas.
Of course. Our pastrami is made from USDA Certified Angus beef. Our lemon juice is freshly squeezed. We do not use any pork products.
They are 14cm. Our premium dough is extra stretchy allowing us a to pack more filling into each Papanada. You can eat one with a side dish for an adequate lunch but I usually have two. Think of each one as a half of a large sandwich.
Empanadas take a lot of time and labor to make. Accordingly they would be too expensive if not purchased directly from the producer. The community pickup locations are for pickup only.
100% of this fee goes directly to the pickup location you choose. I pay on orders of a dozen or more, you are charged for orders of 4 or 8.
Yes, they come four to a bag and you can select any three bags you like.
At City Center Kitchen in downtown Jackson, Michigan. This is a commercial shared kitchen that is licensed and regularly inspected by Michigan Department of Agriculture rural Development and Jackson County health department.
Yes
Do not thaw. My favorite way is to reheat in air fryer for 9 minutes or oven at 400 degrees for 15 minutes.
All Papanadas are a combination of flavors that do not need sauce or garnish, however, Mediterranean is typically served with a lemon wedge. You may also want to experiment with chimichurri sauce, tziki sauce, Yum Yum sauce or various creamy salad dressings.
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