An empanada consists of two major parts – the crust and the filling. While these are commonly seen everywhere, these are by no means that easy to make. The creation of this particular pastry comes with its own set of challenges, and these tips and tricks for making empanadas may just help you overcome these.
Dough Tips
To avoid dough that is crumbly and difficult to work with, try to stick with shortening/butter to flour ratio of 1/2 cup shortening/butter to 3 cups flour.
Always make your dough from scratch and fresh every time you want to make empanadas. Frozen and pre-processed doughs may be quick to use but not as good as fresh or home-made dough for empanadas.
When making dough for your pocket pies, skip using baking powder or baking soda. Your empanada may have the rise that you want but it will be hollow and too airy if you do so.
Some people use oil in creating their empanada dough, but this is not a good idea. This will not give you the kind of texture that usually comes with this pastry.
It is a good idea to use shortening if you are thinking of frying your empanadas and butter if these are to be baked.
You should always refrigerate your baked empanada dough for a couple of hours before rolling these out. This will ensure that your dough holds together better when baked. Also, in your baked empanada dough, it is a good idea to use cold water as a binder and not lukewarm water.
Filling Tips
When you are making your empanada filling, keep in mind that moisture should be kept at a minimum. To ensure that your filling won’t be too watery, place this in a strainer as it cools, which should be for about an hour.
Always cool your filling before assembling your empanada. The steam from a hot or warm filling may cause your pastry to become soggy and it may cause this to fall apart.
Never skimp on quality when it comes to your fillings. Since you will only be using a small amount of this in every dough pocket (approximately 2 tablespoons per pouch), it is important that the flavor and quality of the filling is the best you can find and produce.
Don’t use fillings that are too chunky. Small pieces are better when it comes to empanadas, so ground meat, minced vegetables, and the like, are ideal when making fillings for your empanadas.
Assembly Tips
It might be a good idea to chill your filling before using these in your empanadas. Not only will these be easier to handle but it will also be the right temperature once the empanada dough is cooked.
Never overfill your empanadas. If you are unsure of the amount of filling that your circles of dough can handle, experiment with a couple and see what the right amount is before producing en masse.
To ensure that your empanadas hold their shape well while baking or frying, refrigerate the assembled pouches for at least half an hour before cooking. This will help the dough hold together better.
FAQs
You should always refrigerate your baked empanada dough for a couple of hours before rolling these out. This will ensure that your dough holds together better when baked. Also, in your baked empanada dough, it is a good idea to use cold water as a binder and not lukewarm water.
Should empanadas be baked or fried? ›
Both cooking methods produce delicious empanadas. If you want a healthier merienda, bake them in the oven. If you're working with less time, frying them is the way to go. Try both and ask your loved ones to vote on their favorite.
How do you keep empanada dough from sticking? ›
Water, oil or flour are effective in dealing with sticky dough. They each can be used on the hands and the counter or bread board. I use flour or water when the dough needs one or the other and oil if the dough is just right.
What does egg do in empanada dough? ›
Texture: The empanada dough is to die for. It's buttery with the perfect amount of crunch and interior softness. The chorizo adds bits of meatiness, the potato adds starchy softness, while the eggs add fluffiness.
Why are my empanadas falling apart? ›
The main ingredients are water and corn flour. If you don't work quickly, the dough will dry out and start to crack. Cracked empanada dough means that your empanadas will also have cracks in them, which means oil seeping into your filling in the fryer and drying out your empanada.
How do you keep empanadas from getting soggy? ›
As you fold your empanadas they may become warm in the heat of your kitchen, so be sure they are cold before baking or frying. Chilling both the filling and the dough will keep the liquid inside where it belongs and keep the edge sealed, preventing bursting and that dreaded soggy bottom.
What is the best oil for frying empanadas? ›
Oil that is too cool will make your fried empanadas greasy and sad. I normally use canola oil for fried empanadas because it's flavorless and has a high smoke point. Lard tastes better, but you end up frying very close to lard's smoke point, which is tricky; when oil gets too hot it will taste acrid.
Why put vinegar in empanada dough? ›
Adding a little vinegar to your dough will result in a tender, pliable, and flaky crust because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. The great thing about vinegar is that you really only need a little bit of it to help your pie/empanada dough.
How do you make empanadas crispy again? ›
Preheat your toaster oven to 300°F and place the empanadas inside to warm through for 10 minutes. Whether you are using a skillet or a deep fryer, you need to preheat enough oil to completely cover the empanadas and fry them for about 5-7 minutes.
How do you keep empanadas from exploding? ›
Before adding the cooked beef to the pastry, make sure it's cooled a little. This makes it easier to work with and keeps the butter from melting out of the dough. Seal empanadas tight. To prevent the empanadas from exploding, make sure you seal them tight.
A standard Ilocos empanada recipe calls for rice flour, water, salt, and oil. But for the Batac version, you need to add atsuete powder for that eye-catching orange hue. Meanwhile, the Vigan empanadas are pale, and their dough is thinner, producing a crisp shell.
Is empanada dough the same as pie crust? ›
While pie dough is designed to be flaky, empanada dough is meant to be more tender. Pastry for empanadas has a higher flour-to-fat ratio, making it sturdy and perfect for wrapping around meaty fillings. Some recipes use lard or an additional egg as the fat source, but our recipe keeps it simple and easy with butter.
Can empanadas be made ahead of time? ›
Whether making them tonight, or preparing for a future fiesta, empanadas can be made ahead of time. Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat. To freeze, lay the unbaked empanadas on a parchment-lined baking sheet.
How do you make empanadas stick together? ›
Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork. Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water.
What are three types of empanadas? ›
Argentine empanadas with beef, cheese, or chicken. Chilean empanadas with beef, cheese, or seafood. Mexican empanadas with spicy beef, potato, or pumpkin.
Can I bake goya empanadas instead of frying? ›
Famous for their flavorful filling, these Argentinean-style empanadas are made with ground beef perfectly seasoned with GOYA® Adobo All-Purpose Seasoning with Pepper, garlic, raisins, onions, eggs, and chopped olives. Wrap the mixture in GOYA® Empanada Dough-Puff Pastry for Baking and bake. They'll be a total hit!
Should you thaw empanadas before frying? ›
Pro tip: after buying our Minnesota frozen empanadas, you don't even need to thaw them before cooking them! Our packaging offers instructions for cooking our empanadas, but here's a more in-depth look at how to create a perfectly crisped and golden snack.
How long do baked empanadas last? ›
If empanadas have been baked, shelf-life up to 7 days refrigerated (we don't recommend freezing them after baking.)
