The One Mistake To Never Make With Empanadas (And How to Avoid It)

Empanadas—crispy, golden pockets of deliciousness filled with everything from savory meats to sweet fillings—are one of those dishes that can turn any meal into something special. But as with all great recipes, even the tiniest misstep can lead to disaster. There’s one mistake, however, that many home cooks make that will completely ruin their empanadas. If you want to master this beloved dish, it's crucial to know what it is, and more importantly, how to avoid it.

The Mistake: Overfilling Your Empanadas

When it comes to empanadas, more is not always better. A common mistake that even experienced cooks make is overfilling their empanadas with too much filling. It might sound tempting to pile on extra meat, cheese, or vegetables to create a stuffed pocket of flavor, but this is where things go wrong. Overfilling leads to a mess—think spillage, uneven cooking, and soggy dough. Empanadas with too much filling will burst open during frying or baking, leaving you with a broken shell and a ruined meal. So, while it might seem like an easy shortcut to make them "extra stuffed," resist the urge to go overboard.

The Perfect Empanada Ratio

The key to the perfect empanada is finding the ideal balance between dough and filling. Too little filling will leave your empanadas dry and unsatisfying, while too much will make them explode in the pan. A good rule of thumb is to use about one to two tablespoons of filling, depending on the size of your dough. This allows enough space for the filling to cook evenly without overwhelming the dough. Plus, a properly filled empanada will have a delicate, crispy crust that complements the flavors inside, rather than an oily, soggy mess.

Dough, Filling, and the Right Seal

Aside from overfilling, another mistake that can ruin your empanadas is not paying attention to the dough-to-filling ratio when sealing the edges. If the dough is overstuffed, it becomes nearly impossible to seal it properly. The result? Filling leaks out during cooking, and the dough can’t crisp up as it should. Make sure you leave enough space at the edges of the dough to fold it over and create a tight seal. If the edges don’t stick together, you’ll end up with a sad, half-open empanada. To ensure the dough holds, use a fork to press down on the edges or even give them a little twist for that perfect, secure seal.

Don’t Rush the Cooking Process

Another common mistake when making empanadas is rushing through the cooking process. Whether you’re frying or baking, it’s important not to overcrowd the pan or oven. Frying too many empanadas at once can cause the temperature of the oil to drop, resulting in soggy, oily empanadas. Similarly, cramming too many empanadas onto a baking sheet can lead to uneven cooking. Be patient. Cook them in batches, giving each empanada the space and time it needs to achieve that golden, crispy perfection.