How To Bake Empanadas In The Oven – Flaky Pastry Technique

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Making perfect empanadas at home is easier than you think. This guide will show you how to bake empanadas in the oven with a truly flaky pastry. Forget the store-bought versions. With a few simple techniques, you can create golden, crisp turnovers filled with whatever you like. We’ll focus on the dough, which is the most important part for that perfect texture.

Oven-baked empanadas are a fantastic option. They are less messy than frying and can be healthier. The key is a dough that bakes up in tender, buttery layers. Let’s get started on making your own.

How To Bake Empanadas In The Oven

This method breaks down the process into two main parts: the pastry and the filling. We’ll begin with the dough, as it needs time to rest. A good rest makes the dough easier to handle and results in a flakier crust. You can prepare a simple beef filling while the dough chills.

The Secret to Flaky Empanada Dough

Flakiness comes from solid fat and minimal handling. We use cold butter and a touch of vinegar. The vinegar tenderizes the gluten without making the dough tough. Here is what you’ll need for the pastry:

  • 3 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1 large egg
  • 1/3 cup ice water (you may not need it all)
  • 1 teaspoon white vinegar

Step-by-Step Dough Instructions

  1. Combine the dry ingredients. In a large bowl, whisk together the flour, salt, and sugar.
  2. Add the cold butter. Toss the butter cubes in the flour to coat. Then, using a pastry cutter or your fingertips, work the butter into the flour. Stop when the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. This is crucial for flakiness.
  3. Mix the wet ingredients. In a small bowl, beat the egg with the vinegar and 2 tablespoons of the ice water.
  4. Combine. Make a well in the center of the flour mixture. Pour the egg mixture into the well. Gently stir with a fork, adding more ice water a tablespoon at a time, just until the dough begins to clump together. It will seem shaggy.
  5. Form the dough. Turn the shaggy dough out onto a clean surface. Gently knead it 3-4 times, just until it comes together into a ball. Do not overwork it.
  6. Chill. Divide the dough into two flat discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This relaxes the gluten and firms up the butter.

A Classic Beef Picadillo Filling

While the dough chills, make your filling. This savory beef picadillo is a traditional choice. It needs to be completely cool before you assemble the empanadas. A warm filling will melt the butter in the dough and make it soggy.

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 bell pepper (any color), finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (85% lean is good)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons tomato paste
  • 1/4 cup beef broth or water
  • 2 tablespoons chopped green olives
  • 1/4 cup raisins (optional, but traditional)
  • 1 hard-boiled egg, chopped (optional)

Making the Filling

  1. Cook the vegetables. Heat olive oil in a skillet over medium heat. Add the onion and bell pepper, cooking until soft, about 5-7 minutes. Add the garlic and cook for 1 more minute.
  2. Brown the beef. Add the ground beef, breaking it up with a spoon. Cook until no longer pink. Drain any excess fat if necessary.
  3. Season. Stir in the cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  4. Finish. Add the tomato paste and broth, stirring to combine. Let it simmer for 5-10 minutes until the liquid is mostly absorbed. Remove from heat and stir in the olives, raisins, and hard-boiled egg (if using).
  5. Cool. Spread the filling on a plate and let it cool to room temperature. You can speed this up by placing it in the refrigerator.

Assembling and Baking Your Empanadas

Now for the fun part: putting it all together. This is where your chilled dough and cool filling come into play. Have a small bowl of water ready for sealing.

  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Roll the dough. On a lightly floured surface, roll one disc of dough to about 1/8-inch thickness. If the dough cracks, let it sit at room temperature for 5 minutes.
  3. Cut circles. Use a round cutter, bowl, or plate to cut out circles. A 5 to 6-inch diameter is a good size. Re-roll the scraps to cut more circles.
  4. Fill. Place a heaping tablespoon of cooled filling in the center of each dough circle. Do not overfill, or they will burst open.
  5. Seal. Dip your finger in water and moisten the edges of the circle. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly.
  6. Crimp. To ensure a tight seal, press the tines of a fork all along the curved edge. You can also fold and twist the edge in a traditional “repulgue” pattern if you’re feeling fancy.
  7. Egg wash. For a golden, shiny finish, whisk one egg with a tablespoon of water. Lightly brush this egg wash over the top of each empanada. Do not let it drip down the sides, as it can glue the pastry to the pan.
  8. Vent. Use a sharp knife to cut 2-3 small slits in the top of each empanada. This allows steam to escape during baking.
  9. Bake. Arrange the empanadas on the prepared sheets. Bake for 20-25 minutes, rotating the pans halfway through, until the pastry is golden brown and flaky.
  10. Cool. Let them cool on the baking sheet for 5 minutes before transfering to a wire rack. They are best served warm.

Pro Tips for Success

  • Keep everything cold. If your dough gets too warm and sticky while rolling, pop it back in the fridge for 15 minutes.
  • Experiment with fillings. Try shredded chicken with cheese, spinach and feta, or even a sweet filling like apple cinnamon.
  • Freeze for later. You can freeze unbaked, assembled empanadas on a tray until solid, then transfer to a bag. Bake from frozen, adding a few extra minutes to the baking time.
  • Don’t skip the egg wash. It gives that professional, glossy look and helps with browning.
  • If your edges won’t seal, you probably got filling on them. Wipe it off and use a bit more water.

Common Problems and Solutions

Sometimes things don’t go perfectly. Here’s how to fix common issues:

  • Dough is too dry and crumbly: You didn’t add enough water. Next time, add water more slowly until the dough just holds together. For now, sprinkle a few more drops of ice water and knead gently.
  • Dough is too wet and sticky: You added to much liquid. Add a little more flour, a tablespoon at a time, until it’s manageable.
  • Filling leaks out during baking: You likely overfilled them or didn’t seal the edges well enough. Ensure your seal is tight and your slits are adequate for steam to escape.
  • Pastry is not flaky, it’s tough: You overworked the dough or didn’t keep the butter cold enough. Handle the dough as little as possible and ensure your butter pieces are visible before adding liquid.
  • Bottom is soggy: The filling was too wet or warm. Make sure your filling is completely cool and thick before using. Parchment paper also helps prevent sogginess.

FAQs About Baking Empanadas

Can I use store-bought dough?
Yes, you can. Pre-made pie crusts or puff pastry will work in a pinch. They won’t have the exact same texture as homemade empanada dough, but they are a good shortcut. Follow the package instructions for baking.

How do I reheat leftover empanadas?
The best way is in a toaster oven or regular oven at 350°F for about 10 minutes. This will keep them crispy. The microwave will make the pastry soft and chewy.

What’s the best way to seal empanada edges?
The fork method is easiest and very effective. For a traditional look, you can learn the “repulgue” technique, which is a folded and twisted edge. The most important thing is that the seal is complete so the filling doesn’t escape.

Can I make the dough ahead of time?
Absolutely. The dough discs can be refrigerated for up to 2 days. You can also freeze them for up to 3 months. Thaw overnight in the refrigerator before rolling.

Why did my pastry turn out pale?
Your oven rack might be too low, or your oven temperature could be off. An oven thermometer is a helpful tool. Also, the egg wash is essential for color. You can add a pinch of salt to the egg wash to help it brown.

Are baked empanadas good for freezing?
They freeze very well. After baking and cooling completely, freeze them in a single layer on a tray, then transfer to a freezer bag. Reheat in the oven from frozen.

Final Thoughts on Your Homemade Empanadas

Baking empanadas is a rewarding process. The flaky pastry technique is simple once you understand the role of cold butter and gentle handling. With this recipe, you have a foundation. You can get creative with fillings for any occasion, from a quick snack to a party appetizer.

Remember, the first batch might not be perfect, and that’s okay. Each time you make them, you’ll get better and faster. The smell of them baking in your oven is worth the effort. Share them with friends and family, and enjoy the delicious results of your work.