Empanadas are stuffed pastries that are popular in many Latin American countries as well as Spain. They are made by filling a dough wrapper with savory or sweet fillings and then sealing the empanada shut before cooking. The two main cooking methods for empanadas are frying or baking. Both techniques produce delicious results, but is one option better than the other? Here we will explore the pros and cons of frying vs baking empanadas.
Frying Empanadas
Frying is the traditional method for cooking empanadas in many regions. To fry empanadas, they are lowered into hot oil and cooked until the exterior is golden brown and crispy.
Pros of Frying
Flavor
Frying gives empanadas an unbeatably delicious flavor. The high heat of the oil causes complex browning reactions to occur, producing aroma compounds that enhance flavor. This makes the filling taste amazing. The crispy fried dough also provides great textural contrast to the soft filling.
Speed
Frying is a quick cooking method, taking just 2-5 minutes per batch. This makes it easy to churn out lots of empanadas when cooking for a crowd. The high heat efficiently cooks the filling and dough.
Tradition
In many Latin American regions, frying is seen as the “original” or “authentic” way to make empanadas. Following traditional recipes and cooking methods allows you to connect with food history and culture.
Cons of Frying
Unhealthy
Fried foods soak up a lot of oil, which increases the fat and calorie content. Empanadas absorb more oil when fried compared to other cooking techniques. This makes them less healthy overall.
Messy
Working with hot oil can be messy and dangerous. Spatter is common and slipped empanadas may fall into the oil. Cleaning up after frying also requires dealing with large amounts of used oil.
Inconsistent
It can be tricky to achieve evenly fried empanadas. The edges may burn while the middle is underdone if oil temperature fluctuates. Monitoring oil temperature and frequently flipping empanadas helps.
Baking Empanadas
Baking empanadas in the oven is a popular alternative to frying. Baking uses dry heat to cook the empanadas until the filling is piping hot and the dough becomes golden brown.
Pros of Baking
Healthier
Baked empanadas absorb little to no oil, making them lower in fat and calories compared to fried versions. This is a better option for health-conscious eaters.
Easy
Baking empanadas is simpler and less messy than frying. There’s no need to carefully monitor hot oil. Just place them on a baking sheet and pop them in the oven.
Consistent
The dry, even heat of an oven bakes empanadas more evenly compared to frying. It’s easier to achieve the perfect golden brown exterior and thoroughly cooked filling.
Cons of Baking
Longer cook time
Baking takes 15-30 minutes in the oven, which is slower than frying. This makes it less ideal when cooking empanadas for a big crowd.
Less crispy
While still delicious, baked empanada dough is softer and less crispy than fried. Some people prefer the extra crunch from frying.
Less flavor development
Without the Maillard browning reactions, baked empanadas have more subtle flavor development. Frying creates richer, more complex tastes.
Frying vs. Baking: Key Differences
Here is a comparison overview of the main differences when frying vs. baking empanadas:
| Method | Frying | Baking |
|---|---|---|
| Cook Time | 2-5 minutes | 15-30 minutes |
| Texture | Crispy exterior | Soft, slightly crispy exterior |
| Flavor | Complex, enhanced flavor | More subtle, simple flavor |
| Calories | Higher in fat and calories | Lower in fat and calories |
| Ease | Messy, requires oil monitoring | Cleaner, simpler |
Choosing Between Frying and Baking
So which method is better, frying or baking? Here are some factors to consider when deciding:
Type of Filling
Lean fillings with vegetables or chicken tend to be better baked, since frying adds unneeded greasiness. Fattier fillings like beef or cheese pair well with frying.
Intended Use
Fried empanadas are great as an appetizer or snack where crispy texture is paramount. Baked empanadas work better for meals or as a handheld entree.
Time Constraints
When cooking empanadas for a crowd, frying is faster. Baking works better for smaller batches.
Dietary Needs
For healthier options, baking is best. Frying provides more bold, indulgent flavor for occasional treats.
Personal Preference
Some people simply prefer one texture over the other. Crispy empanada lovers favor frying, while those wanting a softer bite prefer baking.
Tips for Perfectly Fried Empanadas
If you decide frying is the way to go, use these tips:
– Use a heavy based pot and heat oil to 350-375°F. This prevents burning.
– Don’t overfill empanadas or they may burst during frying. Leave 1⁄4 inch of space between filling and edges.
– Use tongs to gently add a few empanadas at a time. Don’t overcrowd.
– Flip empanadas halfway through frying, about 2-3 minutes per side.
– Let fried empanadas drain on a paper towel-lined plate. Sprinkle with salt immediately.
Tips for Perfectly Baked Empanadas
To bake empanadas to perfection:
– Preheat oven to 400°F and line a baking sheet with parchment paper.
– Brush empanadas with egg wash or milk wash before baking for golden color.
– Bake for 15-18 minutes, until empanada dough looks golden brown.
– Check that filling is piping hot after baking by cutting into an empanada.
– Let baked empanadas cool for 5 minutes before serving to allow filling to set.
Final Thoughts
When it comes to empanadas, both frying and baking are excellent cooking methods, each with their own advantages. Crispy, flavorful fried empanadas are the traditional preparation in many Latin American regions. However, baked empanadas provide a healthier, simpler option. Consider factors like your filling, cooking time, and dietary needs when deciding between frying and baking. With the right techniques, you can achieve delicious, homemade empanadas whether you fry or bake them. Whichever path you choose, enjoy these tasty Latin American pastries.