Frozen Empanadas (French Onion Soup, Spinach Feta and Bacon, Beef Rendang, Pizza alla Diavola, Chorizo Fundido, Ham and Cheese, 4-Mushroom Truffle and Goat Cheese, Mango-Sampaguita and White Cheese/ 3pcs)


Nestled in the heart of San Pedro, Laguna, we discovered Jen Gerodias's enchanting and homey restaurant - Casa Luisa. Her commitment to blending Filipino flavors with French culinary techniques truly caught our attention. But what sets her apart is her dedication to sourcing and producing food the old-fashioned way.

Frozen Empanadas

  • French Onion Soup: 12-hour roasted bone marrow broth reduced with red wine into a rich glaze with caramelized onions, thyme, and Gruyere cheese
  • Spinach Feta and Bacon: Sauteed spinach, mornay and feta cheese, and crispy applewood bacon
  • Beef Rendang: Malaysian style braised beef brisket with house-made sambal and pickled cucumbers
  • Pizza alla Diovola: Pepperoni pizza pocket! Salami, a rich pomodoro made with extra virgin olive oil, Roma tomatoes, onions, carrots, and pumpkin puree, garlic, basil, and mozzarella
  • Chorizo Fundido: House-made chorizo, creamy, mornay, mozzarella cheese
  • Ham and Cheese: Smoked ham into creamy mornay and gruyere cheese
  • 4-Mushroom Truffle and Goat Cheese: 4 kinds of mushroom (oyster, button, shitake, king trumpet), white truffle cream, and goat cheese
  • Mango-Sampaguita and White Cheese: Whole cheek of fresh mango, mango sampaguita jam, whipped cheese custard

Shelf Life, Storage and Serving Suggestion

  • Shelf life of 3 months in the freezer
  •  Preheat oven at 200C (390F), place frozen empanadas on baking tray lined with parchment paper or any non-stick material, and bake for approx. 25-30mins or until empanadas are golden brown and flaky. Using airfryer, place frozen empanadas on a tray lined with  parchment paper or any non-stick material, and bake for approx. 20-25mins or until empanadas are golden brown and flaky.