Baked Chicken Empanada Recipe (2024)

FAQs

Can empanadas be baked instead of fried? ›

How to bake: Preheat the oven to 375°F (190°C). Brush pastries with egg wash to achieve that shiny, golden color. Bake for 25 to 30 minutes, then allow them to cool on a wire rack before serving. Pros: This is a healthier technique as it doesn't require oil.

Preheat the oven to 400 degrees F. Brush the empanadas with egg wash and using a knife, pierce the top to allow steam to escape. Bake for 20 to 25 minutes, until golden brown. Eat immediately or room temperature.

Baked empanadas are easier because you can bake a whole ton at once and certainly lighter without all that deep fried goodness but they don't have quite the same flavor as the fried version. So I leave it up to you! Don't skip the egg wash if baking because it is what helps give the empanadas their color!

GOYA® Discos – Dough for Turnover Pastries for Baking come ready to be filled with your favorite ingredients, no matter if they're sweet or savory. 11.6 oz. Prepare flavorful homemade empanadas easily with convenient GOYA® Tapas Criollas – Dough for Turnover Pastries, which are perfect for baking or frying.

If you are keen to bake when a recipe says to fry, try the convection setting (if you've got one). As McGee explains, convection ovens increase the rate of heat transfer and reduce baking times.

The oxidised oils can cause many possible health problems including damage to the heart, kidney and lungs. Consuming oxidised oils can also lead to the increased risk of high blood pressure and atherosclerosis. As baking requires no addition of oils, it does not cause any oxidation.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

While pie dough is designed to be flaky, empanada dough is meant to be more tender. Pastry for empanadas has a higher flour-to-fat ratio, making it sturdy and perfect for wrapping around meaty fillings. Some recipes use lard or an additional egg as the fat source, but our recipe keeps it simple and easy with butter.

Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch). It has a more tender texture that soaks up the filling without becoming soggy. This dough can be used for baked or fried empanadas, which are both great handheld dishes.

Is it better to bake or pan fry? ›

There is another unique benefit to baking over frying. Since frying, both deep-frying and pan-frying alike, use higher temperatures than baking, there is some loss of important nutrients.

Adding a little vinegar to your dough will result in a tender, pliable, and flaky crust because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. The great thing about vinegar is that you really only need a little bit of it to help your pie/empanada dough.

Brush tops of empanadas with remaining egg wash. Cook until pastries puff, turn golden brown and filling is hot, about 20 minutes.

If empanadas have been baked, shelf-life up to 7 days refrigerated (we don't recommend freezing them after baking.)

Use within three months for best quality and flavor; however foods that remain frozen at 0 °F will stay safe indefinitely. Frozen empanadas can be baked directly from the freezer after removing the wrappings.

Reheating your Empanadas

Empanadas should be nice and hot empanadas, crispy and tasty as they were the night before. Preheat your oven to 300°F and place the empanadas inside to warm through for 10 minutes. Preheat your toaster oven to 300°F and place the empanadas inside to warm through for 10 minutes.

The heat from an oven takes longer to cook food than the direct contact of hot oil on your food in a fryer. The short cooking time makes frying ideal for foods like french fries or donuts, but more complicated for larger foods like a full turkey or roast.