Empanadas are savory Latin American pastries that can be filled with a variety of ingredients, from spiced ground beef to chicken and cheese. The dome-shaped empanada dough envelops the fillings and can be baked or fried before serving. But which cooking method results in better tasting empanadas?
The Case for Baked Empanadas
Baking empanadas has several advantages over frying that can contribute to a better overall flavor and texture:
- Lower fat content – Baked empanadas absorb little to no oil, resulting in a lighter final product than deep-fried versions.
- Retention of moisture – The steam created by baking keeps empanada fillings tender and moist.
- Caramelized exterior – The dry heat of an oven causes the exterior dough to caramelize slightly, adding flavor.
- No residual oil taste – Unlike frying, baking imparts no greasy aftertaste.
- Consistency – Baking allows the dough to cook evenly throughout, whereas frying can lead to uneven cooking.
The gentle heat of an oven essentially steams the empanada from the inside out. This retains the moisture in the filling while lightly crisping the pastry shell. The result is a flavorful,tender and lightly caramelized exterior enveloping the savory, succulent filling inside.
Tips for Baked Empanadas
To achieve the ideal baked empanada:
- Brush the top with egg wash before baking for golden browning.
- Make sure the filling is well-seasoned as baking won’t impart much additional flavor.
- Add steam vents on top so steam can escape and prevent soggy dough.
- Bake at a high temperature (425°F) for a crisper shell.
- Let the baked empanadas cool slightly before serving so the filling sets.
The Case for Fried Empanadas
While baking brings out subtle flavors in empanadas, frying offers some textural and flavor advantages:
- Flakier crust – The hot oil instantly steams and puffs the dough, creating layers.
- Crispier texture – The high heat of frying makes the shell shatteringly crisp.
- Richer flavor – Frying adds a subtle potato chip-like flavor from the hot oil.
- Caramelized edges – The edges of the dough bubble and brown deeply.
- Moist interior – Much of the moisture stays locked into the steaming filling.
The contrast between the crisp, fried exterior and the soft, moist filling is part of what makes fried empanadas so appealing and addictive. The golden shell also provides an attractive presentation.
Tips for Frying Empanadas
To master fried empanadas:
- Use plenty of hot oil (350-375°F) so they fry quickly.
- Don’t overfill or they may burst and leak.
- Fry them in batches to maintain oil temperature.
- Flip them over halfway for even browning.
- Drain fried empanadas on paper towels to absorb excess grease.
Comparing Baking vs. Frying
When directly comparing baked and fried empanadas, some differences emerge:
Baked Empanadas | Fried Empanadas | |
---|---|---|
Calories | Lower in calories due to lack of added oil | Higher in calories due to absorbed oil |
Fat Content | Very low in fat | Higher in fat from frying oil |
Texture | Tender, soft shell | Crisp, flaky, crunchy shell |
Flavor | Subtle, emphasis on filling | Richer oil flavor, caramelized edges |
Appearance | Matte, pale finish | Golden brown, glossy finish |
Cooking Time | 25-35 minutes in oven | 2-5 minutes in hot oil |
In summary, baked empanadas are lighter and healthier, putting the filling flavor at the forefront. Fried empanadas have more textural contrast and richer taste from the oil. Both have merits depending on what you prioritize.
Most Popular Empanada Fillings
Empanadas can contain a wide variety of fillings, both sweet and savory. Some of the most popular empanada fillings include:
Savory Fillings
- Ground beef – Spiced ground beef with onions, tomatoes, olives and hard boiled eggs.
- Chicken – Shredded chicken, tomatoes, garlic and spices.
- Cheese – Melted mozzarella, cheddar or farmers cheese.
- Ham and cheese – Diced ham and mozzarella or Swiss cheese.
- Spinach and cheese – Sautéed spinach with onions and cheese.
- Shrimp – Small shrimp in a creamy sauce.
- Black bean – Spiced black beans and peppers.
- Chorizo – Spicy Spanish chorizo sausage and peppers.
Sweet Fillings
- Guava and Cheese – Guava paste and queso blanco.
- Apple – Sautéed apples with cinnamon.
- Pumpkin – Pumpkin puree sweetened with sugar.
- Dulce de leche – Milk caramel spread.
- Nutella – Chocolate hazelnut spread.
- Coconut – Shredded coconut flavored with rum.
The possibilities for creative empanada fillings are endless! Both sweet and savory fillings will taste delicious in baked or fried empanada shells.
Choosing the Best Empanada Dough
An empanada is only as good as its dough wrapper. The ideal empanada dough should:
- Be flaky and slightly chewy
- Hold its shape during filling and folding
- Seal tightly to avoid leaks
- Become crisp or tender based on cooking method
- Have good flavor from ingredients like lard or butter
There are several options for making empanada dough:
All-Purpose Dough
A basic dough made with all-purpose flour, salt, butter or lard, and water. Simple but lacks flakiness.
Masa Harina Dough
Made with masa harina (lime-treated corn flour), this has a distinctive corn flavor.
Flaky Pastry Dough
Uses cold butter or shortening cut into flour to create layers. Time-consuming but very flaky.
Puff Pastry Dough
The gold standard of flakiness. Made by repeatedly folding butter into dough. Requires skill.
Discada Dough
A thick, chewy dough usually made with lard or bacon fat for full flavor.
Empanada aficionados may want to experiment with different doughs to find their ideal texture and taste. Thinner, flakier doughs are better for fried empanadas while thicker, heartier doughs can stand up to baking.
How to Form Empanadas
Shaping the empanada dough into that iconic half-moon shape takes some practice. Here is a quick guide to the process:
- Roll out the empanada dough until thin (about 1/8 inch). Cut out round circles about 6 inches in diameter.
- Place a heaping tablespoon of filling slightly off-center on each dough circle.
- Use a pastry brush or finger to moisten the edge of the dough with water. This helps it seal.
- Fold the dough over into a half-moon, pressing the edges together firmly to seal.
- Use a fork to crimp the sealed edge decoratively. This also helps seal.
- Add any steam vents to the top of the empanada if baking.
Keep the filled empanadas covered as you work to prevent drying. A 4-inch empanada cutter can be used for smaller appetizer-size empanadas.
Tips for Empanada Success
Here are some helpful tips to end up with empanadas that look and taste delicious:
- Chill the dough before rolling for easier handling.
- Brush off any excess flour before sealing empanadas.
- Don’t overfill or the dough may tear during baking.
- Refrigerate unbaked empanadas up to 24 hours before cooking.
- Freeze uncooked empanadas up to 3 months and cook frozen.
- Use vegetable oil, egg wash or milk wash for golden baked empanadas.
- Fry empanadas in 2-3 inches of 350°F oil for 2-3 minutes per side.
- Let fried empanadas drain on paper towels before serving.
- Serve empanadas warm or at room temperature – they don’t reheat well.
Are Empanadas Better Baked or Fried?
The verdict on baked vs fried empanadas depends on personal preference. Here are some final pros for each method:
Reasons to Bake Empanadas
- Healthier and lighter
- Subtler flavor
- Tender, soft texture
- Let filling be the star
Reasons to Fry Empanadas
- Indulgent, crispy flavor
- Golden, eye-catching color
- Flaky, crunchy texture
- Rich taste from frying oil
The beauty of empanadas is their versatility – you really can’t go wrong! Baking and frying both have their strong points and will satisfy different cravings. The filling, dough and shape possibilities are endless. Empanadas make the perfect handheld snack or appetizer for any occasion. Now it’s time to decide how you want to cook them and get to enjoying these flavorful Latin American treats.