From Cook's Illustrated. Freezer Directions: Make sure each baking sheet is covered tightly with plastic wrap and refrigerate for up to 3 days, or freeze for up to 1 month. (After the empanadas are completely frozen, about 8 hours, they can be transferred to a zipper-lock bag to save space in the freezer. Transfer back to parchment-lined baking sheets before baking). Increase baking time to 25 minutes if baking from frozen.