I have tried the twisted edges, I have tried a fork, I even bought an empanada press. No matter what they come open. Any ideas what I’m doing wrong? Tried brushing edge with water before sealing too. Is it my dough?
by ataylorm
40 Comments
External-Presence204
Overfilled?
Colorado26_
Bake longer at a lower temp!
flan_de_coco
Have you tried eggwash on the edges instead of water? Some fillings may also be more prone to expanding or bubbling out then others. If this is cheese or something I could see it happening.
Remarkable-Bowl-3821
No holes to vent steam?
DevilMaster666-
Too much filling and no holes
Any-Year-6618
That looks like some really thick dough, I’ve never made or had empanadas where the dough was that thick, 4” also seems a little small, so could it be they’re too small for how thick they are? I’ve only made them 3 times so not very experienced with these
Cuttewfish_Asparagus
Cook slightly higher temp and for shorter. That often resolves overflow
Fuzzy_Welcome8348
Looks soooooo good tho
jmccleveland1986
I think it’s your dough. Empanadas don’t get holes so ignore those people.
Your dough looks more like pizza dough. Like a calzone. Those do need holes because of all the steam.
Empanada dough is tougher. Shorter. More like pastry.
BuryMe_In_Smoke
When you close the seams turn them upside down and push them with you fingers again on the seam beafore baking
shadi263
What’s the filling?
Dderlyudderly
Wow look so yummy!
Elegant-Pressure-290
I make a lot of empanadas. If you’re sure you’re using a good recipe for the dough, I believe you’re just not rolling it thin enough, and you also aren’t clamping down hard enough. Roll it thinner, stuff it, and really push your fork down until the tine marks are almost see-through.
Competitive-Care8789
Maybe leave a little room for expansion? The dough looks great though!
iOSCaleb
Press out any air pockets when you fill them. Crimp them hard. Egg wash for glue, but not too much!
crestamaquina
Roll them much thinner (like… half this thickness or less), try a bit less filling, bake for 20 min tops. I usually weigh my empanada dough first and each piece is 50-70 grams tops, those make pretty large pieces.
Brilliant-Kiwi-8669
Know your dough. Don’t over fill. Egg wash the heck out of everything.
spitfiremk14
There may be air trapped inside.
Bake-258
Overfilling.
When the filling bakes, it generates steam, the pressure expand the filling. If the problem was with the dough, the pies would burst open on the tops and on the sides without seams, and at the seams. Since the top and un-seamed sides expand and show no signs of pressure cracks, it can be assumed the dough has both the necessary strength and elasticity.
Seams are the path of least resistance, so they burst when there’s too much pressure from overfilling.
H8ersAlwaysH8
Thought these were sea turtle shaped pastries.
IKilltheplayers
Honestly i bet, it would taste better like this.
Least_Cry_7172
Don’t know but they look bomb to me
LanBanan3000
If your filling has a lot of water content it will create steam and blow open.
Try lower-water content fillings
Disguised_Apple
Never had empanadas before but they look super tasty regardless if they are popping open!
break_thesilence
Damn. I don’t care if the whole thing falls open I’d eat it like a taco. Looks delicious!!!!!
OneQt314
Vents. The dough need holes in it. I use a fork to prick some vents in my Jamaican meat patties & never a problem other than a poor seal. Looks delish btw.
Next_Boysenberry1414
I would say too much moisture in the filling or the dough is not strong enough.
missdead_lee138
I’ve made hundreds if not thousands of empenadas in my lifetime. I will say it’s your filling causing that problem It’s too wet . I usually stuff mine with ground meat and cheese, spices. Never had this problem. Can I ask what you’re using as filing?
mywordstickle
Make sure you’re getting all of the excess air out of your filling and squeezing the excess air out before sealing it. I had a similar problem when I tried to start making large batches for freezing. I was mixing the filling in an electric mixer before stuffing them. It was adding a ton of air pockets that would then expand when I cooked them.
oggdog25
Argentinian here,
Personally I would cook them way hotter. I usually do 500deg for 10-12min. I poke twice with a fork. Seal with 13 folds no water.
Using wet recipes is really tough..
My recipe for cheese is: shredded mozzarella, jack, Parmesan, crumbled Gorgonzola, green onions, 1 egg, cornstarch
Exploded empanadas still taste great and yours sounds delicious!
Billy_BlueBallz
No idea but those look freaking delicious! What kind of empanadas are those?
mossy_path
Possibly over stuffing. Possibly crimp those edges down harder
Historical-Cell-2557
Everything reminds me of her
sbreadm
Idk but I should really call him
thelauryngotham
These look incredible (besides coming open)! Is there any chance you could post the recipe 🙂
7INCHES_IN_YOUR_CAT
Overstuffed
bowlcarver
Don’t know, but that crust looks amazing
Plane-Strain-1309
Everything reminds me of her
RojjeSWE
Use a toothpick to make a little hole on the top, that way the vapor cam come out and the empanada won’t open
40 Comments
Overfilled?
Bake longer at a lower temp!
Have you tried eggwash on the edges instead of water? Some fillings may also be more prone to expanding or bubbling out then others. If this is cheese or something I could see it happening.
No holes to vent steam?
Too much filling and no holes
That looks like some really thick dough, I’ve never made or had empanadas where the dough was that thick, 4” also seems a little small, so could it be they’re too small for how thick they are? I’ve only made them 3 times so not very experienced with these
Cook slightly higher temp and for shorter. That often resolves overflow
Looks soooooo good tho
I think it’s your dough. Empanadas don’t get holes so ignore those people.
Your dough looks more like pizza dough. Like a calzone. Those do need holes because of all the steam.
Empanada dough is tougher. Shorter. More like pastry.
When you close the seams turn them upside down and push them with you fingers again on the seam beafore baking
What’s the filling?
Wow look so yummy!
I make a lot of empanadas. If you’re sure you’re using a good recipe for the dough, I believe you’re just not rolling it thin enough, and you also aren’t clamping down hard enough. Roll it thinner, stuff it, and really push your fork down until the tine marks are almost see-through.
Maybe leave a little room for expansion? The dough looks great though!
Press out any air pockets when you fill them. Crimp them hard. Egg wash for glue, but not too much!
Roll them much thinner (like… half this thickness or less), try a bit less filling, bake for 20 min tops.
I usually weigh my empanada dough first and each piece is 50-70 grams tops, those make pretty large pieces.
Know your dough. Don’t over fill. Egg wash the heck out of everything.
There may be air trapped inside.
Overfilling.
When the filling bakes, it generates steam, the pressure expand the filling. If the problem was with the dough, the pies would burst open on the tops and on the sides without seams, and at the seams. Since the top and un-seamed sides expand and show no signs of pressure cracks, it can be assumed the dough has both the necessary strength and elasticity.
Seams are the path of least resistance, so they burst when there’s too much pressure from overfilling.
Thought these were sea turtle shaped pastries.
Honestly i bet, it would taste better like this.
Don’t know but they look bomb to me
If your filling has a lot of water content it will create steam and blow open.
Try lower-water content fillings
Never had empanadas before but they look super tasty regardless if they are popping open!
Damn. I don’t care if the whole thing falls open I’d eat it like a taco. Looks delicious!!!!!
Vents. The dough need holes in it. I use a fork to prick some vents in my Jamaican meat patties & never a problem other than a poor seal. Looks delish btw.
I would say too much moisture in the filling or the dough is not strong enough.
I’ve made hundreds if not thousands of empenadas in my lifetime. I will say it’s your filling causing that problem
It’s too wet .
I usually stuff mine with ground meat and cheese, spices. Never had this problem.
Can I ask what you’re using as filing?
Make sure you’re getting all of the excess air out of your filling and squeezing the excess air out before sealing it. I had a similar problem when I tried to start making large batches for freezing. I was mixing the filling in an electric mixer before stuffing them. It was adding a ton of air pockets that would then expand when I cooked them.
Argentinian here,
Personally I would cook them way hotter. I usually do 500deg for 10-12min. I poke twice with a fork. Seal with 13 folds no water.
Using wet recipes is really tough..
My recipe for cheese is: shredded mozzarella, jack, Parmesan, crumbled Gorgonzola, green onions, 1 egg, cornstarch
Exploded empanadas still taste great and yours sounds delicious!
No idea but those look freaking delicious! What kind of empanadas are those?
Possibly over stuffing.
Possibly crimp those edges down harder
Everything reminds me of her
Idk but I should really call him
These look incredible (besides coming open)! Is there any chance you could post the recipe 🙂
Overstuffed
Don’t know, but that crust looks amazing
Everything reminds me of her
Use a toothpick to make a little hole on the top, that way the vapor cam come out and the empanada won’t open
no too much cheeze papi