Option 2: How to Bake Empanadas in the Oven
Prefer a less oily alternative? Baking is an easy way to prepare these ham and cheese empanadas while still getting a beautifully golden exterior.
6. Preheat the Oven
Preheat your oven to 375°F (190°C).
Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
7. Prepare the Empanadas for Baking
Arrange the assembled empanadas on the prepared baking sheet, leaving a little space between each one.
Beat one additional egg in a small bowl. Lightly brush the tops of the empanadas with the beaten egg.
This egg wash helps the pastry develop an attractive golden color as it bakes.
8. Bake Until Golden
Place the baking sheet in the preheated oven.
Bake for approximately 20–25 minutes, or until the pastry is cooked through and the tops are beautifully golden.
Cooking time may vary slightly depending on the thickness of the dough and your oven.
Remove from the oven and let the empanadas rest for a few minutes before serving.
Frying vs. Baking: Which Method Should You Choose?
Both methods produce delicious empanadas, but the finished texture is a little different.
| Feature | Deep-Fried | Oven-Baked |
|---|---|---|
| Temperature | 340–350°F oil | 375°F oven |
| Cooking time | 2–3 minutes per side | 20–25 minutes |
| Texture | Crisp and golden | Golden with a more pastry-like crust |
| Preparation | Requires hot oil | Requires an oven and baking sheet |
| Best for | Traditional crispy empanadas | A less oily alternative |
If you love a classic crunchy exterior, choose frying. If you prefer a simpler cooking process with less oil, the oven-baked version is an excellent option.
Tips for Perfect Ham and Cheese Empanadas
Add the water gradually. Start with most of the water and add the rest as needed. The dough should be soft and manageable, not sticky or wet.
Let the dough rest. Don’t skip the 20-minute resting period. It makes rolling and shaping much easier.
Use low-moisture mozzarella. Fresh mozzarella contains more water and can make the filling too wet. Shredded low-moisture mozzarella is a better choice.
Don’t overfill. A generous spoonful is enough. Leaving a clean border around the filling makes sealing much easier.
Seal the edges carefully. Press firmly with a fork to help prevent the filling from leaking during cooking.
Maintain the right oil temperature. For fried empanadas, keeping the oil between 340°F and 350°F helps create an evenly cooked, crisp crust.
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