Oiling The Pan: Perfecting The Empanada Baking Technique

Empanadas are a versatile dish that can be baked or fried, and filled with anything from meat to vegetables or even fruit. The dough is typically made with flour, butter, water, and egg, but the filling and cooking method are up to personal preference. When baking empanadas, it is recommended to brush the pan with oil to prevent sticking and ensure a crispy, golden finish. This introduction provides an overview of the topic, including the ingredients, cooking methods, and a brief description of empanadas as a versatile and customizable dish.

The benefits of oiling the pan

Oiling the pan before baking empanadas has several benefits. Firstly, it ensures that the pastry does not stick to the pan, allowing for even cooking. This results in empanadas with a consistent texture and colour. Oiling the pan also makes it easier to remove the empanadas from the pan once they are baked, preventing them from falling apart or sticking to the pan. Additionally, oiling the pan can help to create a barrier between the empanadas and the pan, preventing the pastry from absorbing too much oil, which can make them greasy. This is especially important if you are baking instead of frying, as it is easier to control the amount of oil absorbed by the pastry.

Furthermore, oiling the pan can also contribute to the overall taste and texture of the empanadas. A light coating of oil can help to create a crispy, golden crust on the pastry, enhancing the flavour and making them more appealing. This is especially true if you decide to skip the egg wash, as oil can help achieve a similar colour and texture without the egg.

How to oil the pan

Oiling or greasing a pan is an important step in baking to ensure that your empanadas don't stick to the pan. Here is a step-by-step guide on how to oil a pan for baking empanadas:

• Choose your oil or grease: You can use butter, shortening, cooking spray, or a combination of grease and flour. For empanadas, you can use a simple egg wash, which involves whisking an egg with a small amount of water.
• Apply the grease: Using your fingers or a paper towel, generously apply the grease to every inch of the inside of the pan, including the bottom, sides, and corners. Make sure to get into all the nooks and crannies.
• Add flour (optional): If you're using flour, sprinkle a small handful across the pan's interior. Shake the pan to distribute the flour evenly, tilting it to coat the sides. You can also tap the pan gently to help distribute the flour.
• Cut parchment paper: This step is optional but recommended for extra insurance. Cut a piece of parchment paper to fit the bottom of the pan. You can place the pan on top of the paper and trace around it, or fold the paper to create a triangle and trim the excess, as described in the "How to Grease a Cake Pan" section.
• Grease the parchment paper: If using parchment paper, you'll want to grease it as well. Apply a small amount of grease to the parchment paper, ensuring it is well-coated.
• Flour the parchment paper: After greasing, you can optionally add a light coating of flour to the parchment paper, following the same steps as before.
• Remove excess flour: Once you've greased and floured the pan and/or parchment paper, turn the pan upside down and gently tap the bottom to remove any excess flour.
• Preheat the oven: Preheat your oven to the desired temperature for baking your empanadas.
• Timing: It is best to grease the pan just a few minutes before adding your batter, especially if your kitchen is warm. Greasing too soon can cause the oil to drip down the sides of the pan.

By following these steps, you can ensure that your empanadas will release easily from the pan and won't stick.

How much oil to use

The amount of oil you should use when baking empanadas depends on whether you are baking or frying them.

If you are baking empanadas, brush the tops of the empanadas with oil prior to baking. There is no specific amount of oil recommended for this, but the empanadas should be lightly coated.

If you are frying empanadas, you will need to add enough oil to a deep-sided skillet or Dutch oven to submerge a couple of empanadas or to reach a depth of about 3 inches.

How to prevent overfilling the empanadas

To prevent overfilling empanadas, it is important to remember that the filling will look small on the dough, but it will be more than you think. Overstuffing causes filling blowouts during baking or frying. Thus, it is recommended to use a little less than you think is needed.

• Use 2 heaping tablespoons of filling for each empanada. This amount may vary depending on the size of your empanada, but the key is to not overfill.
• Leave enough space at the edges of the dough all the way around the empanada. This will help prevent the edges from sticking due to the filling and fat.
• Try to keep the edges of the dough clean.
• When sealing the empanadas, use a brush with cold water and run it along the entire edge of the dough. This will help ensure that no dough runs out during baking.
• Crimp the edges of the empanadas securely. You can use a fork, your fingers, or an empanada press to create a tight seal.
• Brush the empanadas with egg wash to help create a stronger seal and a golden brown crust.
• Avoid overfilling the empanadas, as this can also make it difficult to seal them properly.

By following these tips, you can prevent overfilling your empanadas and create a tight seal to avoid any leaks or messes during baking or frying.

How to store empanadas

Empanadas are a versatile and fun food that can be prepared for parties or eaten at home. They can be made with either sweet or savoury fillings. Here is how to store them:

Storing Uncooked Empanadas

Uncooked empanadas can be stored in the refrigerator if you plan on cooking them within two days. Cover them and store them in the fridge. If you want to store them for later use, they will need to be frozen. Place them in the freezer until completely frozen, then put them in a freezer bag for longer-term storage.

Storing Cooked Empanadas

For cooked empanadas, it is important to let them cool down before storing them. Place them on a cooling rack and let them cool down in a well-ventilated room. When they are cool, wrap them individually using plastic wrap. This will help to prevent freezer burn. Place them inside a freezer bag and let them freeze for about 2 hours. Then, transfer them into a heavy-duty freezer bag. Label the bag with the date so you know when they are likely to turn bad. They can last for approximately 3 months.

Alternatively, you can store cooked empanadas in the fridge, but only for a short period of time. Make sure they are completely cooled before storing them, then wrap them with plastic wrap and place them in a freezer bag or airtight container. They will last for approximately 3 to 7 days in the fridge.

Frequently asked questions