Fry-Free Empanadas: Crispy, Tasty, And Easy

Empanadas are a delicious snack, but what if you don't have a deep fryer? Well, you have a few options. You can bake them in the oven, or you can pan-fry them in a cast-iron pot or skillet with less than an inch of oil. If you want to bake them, brush the empanadas with an egg wash to give them a golden colour and crispiness. If you're pan-frying, make sure you use enough oil so that the empanadas float – this will ensure they're crispy and not greasy.

Make the dough

The dough is the key to making delicious empanadas. It's simple to make and uses common ingredients like eggs and flour. Here's a step-by-step guide to making the perfect empanada dough:

Ingredients

Firstly, gather your ingredients. You will need:

• Flour (all-purpose flour or wheat flour)
• Salt
• Fat (lard, butter, vegetable shortening, or oil)
• Liquid (water, milk, or cream)
• Optional: spices (paprika, vinegar, cumin)

Mixing the Dough

In a medium bowl, combine the flour and salt. Cut in the fat using a pastry blender or your fingertips until the mixture resembles coarse crumbs. You can use lard, butter, vegetable shortening, or oil, depending on your preference.

Slowly add the liquid, a few tablespoons at a time, and mix with a fork until the dough comes together. You can use water, milk, or cream for this step. If you're using water, make sure it's ice water, as this will help the gluten in the dough relax and prevent shrinkage during frying.

Kneading and Resting

Once the dough has come together, pat it into a ball and flatten it slightly. Wrap the dough in plastic wrap and refrigerate it for at least an hour. This resting time is crucial, as it allows the gluten in the dough to relax, making it easier to roll out and shape later.

Rolling and Shaping

After the dough has rested, it's time to roll it out and cut it into circles. Lightly flour your countertop or work surface, and roll the dough out to a thickness of about 1/8 to 1/4 inch.

Use a round cookie cutter or biscuit cutter to cut the dough into circles. For large empanadas, use 5-6 inch cutters, and for mini empanadas, use 2-3 inch cutters. You can also use a coffee can or another metal can if you don't have cutters.

Remove the excess dough from around the cut-out circles, and be careful not to move the circles themselves, as they may lose their perfect shape. If you accidentally poke a hole in the dough, it's better to start over and roll it out again, as patched areas may come loose during frying.

Tips for Success

• If you have any leftover dough scraps, you can combine and re-roll them to cut out more circles.
• The dough can also be frozen for later use. Simply wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
• If you prefer to bake your empanadas instead of frying, brush the tops with a mixture of beaten egg and a tablespoon of milk or cream before baking to give them a golden colour and crispy texture.

Roll out and cut the dough

Now that you've made your empanada dough, it's time to roll it out and cut it into circles. Place the dough on a floured surface and roll it out to about 1/8-inch thick. Avoid rolling the dough too thin, as this may cause your empanadas to leak when frying.

Next, cut the dough into circles using round cookie cutters or biscuit cutters. For large empanadas, use 6-inch cutters, and for mini empanadas, use 3-inch cutters. If you don't have these cutters, you can use a clean, empty coffee can or another metal can. Keep cutting circles until you've used up all the dough—this recipe should make about 10 6-inch circles.

Remove the excess dough from around the cut-out circles, but don't move the circles themselves, as they may lose their perfect shape and be harder to seal. If you accidentally poke a hole in the dough, it's better to roll it out again rather than trying to patch it, as patched areas may come loose during frying. If you have enough scrap dough, you can combine and re-roll it to cut out more circles.

Place the filling in the middle

Now that you've rolled out your dough and cut it into circles, it's time to fill your empanadas.

The Spruce Eats recommends using a chilled filling so that it doesn't soften the dough before frying. They also recommend using a filling that is not too wet, as this can make the dough soggy and prone to leaking when fried. Place your filling of choice in the centre of each circle, keeping it at least half an inch away from any edge. You may be tempted to add more filling, but this could cause your empanada to burst when fried.

Honest-Food.net suggests using a tortilla press to make perfect rounds every time. They also recommend using a little water to seal the empanadas. Dip your finger into some water and wet the outside rim of the dough, then fold it over and seal. Pick the empanada off the plastic and place it on a chopping board. Crimp the edges with a fork.

Handle the Heat has a slightly different method for sealing the empanadas. They suggest brushing a small amount of egg wash over one half of the edge of the dough circle, then folding the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.

Now your empanadas are ready to be chilled and then fried, or baked in the oven.

Crimp the edges

Now that you've rolled out your dough and cut it into circles, it's time to fill and seal your empanadas. Place your chosen filling in the centre of each circle, making sure to keep the filling at least 1/2 inch away from any edge. You can use any filling you like, but it's best to avoid anything too wet, as this can make the dough soggy and prone to leaking when fried.

Once you've added your filling, lightly brush a small amount of egg wash over one half of the circle's edge. Then, carefully fold the dough over the filling to form a semicircle. Press the edges firmly to seal, either by pinching with your fingers or using the back of a fork to crimp them down. This double seal technique is important for fried empanadas as it ensures that the filling stays inside during frying.

If the edges won't stick together, try wetting your finger and running it along the inside edge of the dough before trying again. You can also use a little water on the outside of the edges to help them seal shut.

Now your empanadas are almost ready for the oven or fryer! But first, place them in the refrigerator to chill for about 20 minutes. This will help the dough and filling firm up, making them easier to handle and ensuring they remain intact during frying or baking.

Bake or fry

There are several ways to cook empanadas, and the method you choose will depend on your personal preference, the equipment you have available, and how much time you want to spend on preparation.

Baking

Baking empanadas is a good option if you don't have a deep fryer, or if you want to avoid the mess and smell of frying. It's also a healthier option, as baked empanadas are less greasy and have a lighter, flakier texture. You can bake a large batch of empanadas at once, saving time and effort.

To bake empanadas, brush them with an egg wash (a mixture of beaten egg and a small amount of milk or cream) to help them turn golden and crispy. Bake at 350-400°F for around 20 minutes, or until the crust is a light golden brown.

Frying

Frying empanadas will give them a crispier, more authentic texture and flavour. You'll need enough oil or lard to float the empanadas, and it's important to use oil with a high smoke point, such as canola oil, to avoid an acrid taste. Heat the oil to at least 325°F, but preferably 350-365°F, before adding the empanadas in batches so as not to crowd the pan. Fry for around 2 minutes on each side, or until golden brown.

Pan-frying

If you don't have a deep fryer, you can also pan-fry empanadas in a cast-iron pot or skillet with a small amount of oil. This method will give you a similar result to deep-frying but may be more challenging to get right.

Other options

If you're short on time, you can also cheat by using store-bought puff pastry or pre-made dough discs, which can be baked in the oven.

Frequently asked questions