Sealing empanada edges with a fork or crimp ensures the filling stays inside during frying or baking. If you have ever wondered how to cook empanadas at home, you are in the right place. This guide covers everything from dough to dipping sauce, with simple steps and pro tips.
Empanadas are versatile pastries filled with meat, cheese, vegetables, or even fruit. You can fry them for a crispy shell or bake them for a lighter bite. The key is mastering the seal and cooking method.
Understanding Empanada Basics
Empanadas come from Spain and Latin America, but every region has its twist. The dough is usually made from wheat flour, corn flour, or masa harina. Fillings range from savory beef to sweet dulce de leche.
Before you learn how to cook empanadas, you need to pick your style. Baked empanadas are healthier and easier for large batches. Fried empanadas are crunchier and more traditional in many countries.
Choosing Your Dough Type
Store-bought discs save time. Look for frozen empanada wrappers or gyoza wrappers in a pinch. Homemade dough gives you control over thickness and flavor.
- Wheat flour dough: stretchy, good for baking
- Corn flour dough: gluten-free, crisp when fried
- Masa dough: authentic for Colombian or Venezuelan styles
Selecting Fillings
Classic fillings include ground beef with olives, chicken with cheese, or spinach with ricotta. Sweet fillings like apple cinnamon or guava paste work too.
Make sure your filling is fully cooked and cooled before assembling. Hot filling can tear the dough and cause leaks.
How To Cook Empanadas
Now we get to the main event. Follow these steps to cook empanadas perfectly every time.
Step 1: Prepare Your Workstation
Clear a large surface. Lightly flour it if using homemade dough. Have a small bowl of water, a fork, a baking sheet, and your filling ready.
Lay out your empanada discs. If they are frozen, let them thaw for 10 minutes at room temperature. Do not microwave them—it makes the dough sticky.
Step 2: Fill And Seal
Place 1 to 2 tablespoons of filling in the center of each disc. Do not overfill. Moisten the edges with water using your finger or a brush.
Fold the disc in half to form a half-moon. Press the edges together gently. Then crimp with a fork or twist the edge between your thumb and index finger.
Double-check the seal. Any gap will let the filling escape during cooking.
Step 3: Choose Your Cooking Method
You have two main options: baking or frying. Both work well, but the technique differs.
Baking Empanadas
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Brush each empanada with beaten egg or milk for a golden crust.
Place them seam-side up or down—it does not matter much. Bake for 20 to 25 minutes until golden brown. Let them cool for 5 minutes before serving.
Frying Empanadas
Heat about 2 inches of oil in a deep pan or pot to 350°F (175°C). Use a thermometer to maintain the temperature. Fry 3 to 4 empanadas at a time to avoid crowding.
Cook for 3 to 4 minutes per side, turning once. They should be deep golden and crispy. Drain on paper towels.
Step 4: Check For Doneness
Baked empanadas are done when the crust is firm and golden. Fried ones should sound hollow when tapped. If the filling is already cooked, you only need to heat through.
Let them rest for a few minutes. The filling will be very hot inside.
Tips For Perfect Empanadas Every Time
These small adjustments make a big difference in texture and taste.
- Chill the dough for 30 minutes before rolling—it prevents shrinkage.
- Use cold water when mixing dough to keep the fat solid.
- Brush fried empanadas with a little oil after cooking for extra shine.
- Do not stack hot empanadas—they will steam and lose crispness.
Common Mistakes To Avoid
Even experienced cooks make these errors. Watch out for them.
- Overfilling: leads to bursting during cooking.
- Wet filling: makes the dough soggy. Drain any excess liquid.
- Cold oil: results in greasy empanadas. Always preheat oil properly.
- Skipping the egg wash: gives a pale, dull crust when baking.
Variations On How To Cook Empanadas
Different cuisines have their own methods. Try these popular styles.
Argentinian Empanadas
These are baked with a beef filling seasoned with cumin, paprika, and green olives. They often include hard-boiled egg slices. The dough is thin and flaky.
Brush with egg wash and bake at 400°F (200°C) for 15 to 18 minutes. Serve with chimichurri sauce.
Colombian Empanadas
Made with corn masa dough, these are fried until crunchy. The filling is seasoned ground beef with potatoes and achiote for color.
Serve with ají (spicy cilantro sauce). They are smaller and thicker than other versions.
Filipino Empanadas
These are often baked and have a sweet-savory filling like ground pork with raisins and potatoes. The dough includes egg yolks for richness.
Bake at 375°F (190°C) for 20 minutes. They are usually served with vinegar dipping sauce.
Storing And Reheating Empanadas
Cooked empanadas keep well in the fridge for 3 to 4 days. Store them in an airtight container. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispness.
Do not microwave—they will become rubbery. For frozen empanadas, bake directly from frozen at 375°F (190°C) for 25 to 30 minutes.
Freezing Uncooked Empanadas
Assemble them completely, then freeze on a baking sheet until solid. Transfer to a freezer bag. They last up to 3 months.
Cook from frozen without thawing. Add 5 minutes to baking time or fry at a slightly lower temperature to ensure the inside cooks through.
Sauces And Dips For Empanadas
Empanadas taste great with a dipping sauce. Here are three easy options.
- Chimichurri: parsley, garlic, olive oil, vinegar, and red pepper flakes.
- Salsa verde: tomatillos, cilantro, jalapeño, and lime juice.
- Crema: sour cream mixed with lime zest and a pinch of salt.
For sweet empanadas, dust with powdered sugar or serve with caramel sauce.
Frequently Asked Questions
Can I Use Puff Pastry For Empanadas?
Yes, puff pastry works well for baked empanadas. It creates a flaky, buttery crust. Just seal the edges with a fork and bake at 400°F (200°C) for 12 to 15 minutes.
How Do I Prevent Empanadas From Opening While Frying?
Make sure the edges are tightly crimped. Use a fork to press down firmly. Also, do not overfill—too much filling creates pressure that forces the seal open.
What Oil Is Best For Frying Empanadas?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Olive oil burns too easily and affects the taste.
Can I Make Empanadas Gluten-free?
Yes, use corn masa harina or a gluten-free flour blend. The dough will be more delicate, so handle it gently. Fry instead of bake for better texture.
How Long Do Empanadas Last At Room Temperature?
Cooked empanadas can sit out for up to 2 hours. After that, refrigerate them. Do not leave them out overnight, especially if they have meat or dairy fillings.
Final Thoughts On Cooking Empanadas
Learning how to cook empanadas is a rewarding skill. The process is simple once you get the hang of sealing and cooking. Experiment with fillings and methods to find your favorite.
Start with a classic beef recipe, then try chicken, cheese, or sweet versions. Share them with friends and family—they are perfect for parties or weeknight dinners.
Remember to keep the seal tight and the oil hot. With practice, you will make empanadas that rival any restaurant. Enjoy your homemade pastries.