How to Use Empanada Press | Seal Perfect Pastries Every Time

Learning how to use an empanada press takes about five minutes, and the payoff is consistent, restaurant-quality pastries without hand-folding. The tool does three jobs at once: it cuts a perfect dough round, forms a shallow well for filling, and crimps the edges shut. Whether you’re working with a small hand press or a larger model, the core sequence stays the same: roll thin, fill light, moisten the rim, press firm.

Getting Started: Dough Prep and Setup

Start with dough rolled to about 1/8 inch thick, or slightly under 1/4 inch if you prefer a heartier crust. Thinner dough cooks more evenly and keeps the final pastry light rather than heavy. Our tested roundup of empanada presses covers which models handle thin dough best.

Before your first pressing, dust the press lightly with flour. This prevents sticking and keeps the dough from tearing when you close the mold. Keep a small bowl of flour nearby and re-dust every few pastries if the dough starts to cling.

Prep your filling before you touch the dough. Cooked fillings should be cooled to room temperature before assembly — hot filling thins the dough and makes sealing harder.

Step-by-Step: How to Press an Empanada

Here’s the exact sequence that works across manual press models:

1. Cut the round. Roll your dough thin, then use the flat edge or base of the press to cut a clean circle. Some presses work best when you turn them over so the dough sits over the teeth, forming a shallow well.
2. Add filling. Place 1 to 2 tablespoons of filling in the center for a standard press. Larger presses can hold 2 to 4 tablespoons, but check your model’s size. The golden rule: keep filling completely off the sealing edge.
3. Moisten the rim. Dip your finger in water or use a pastry brush with egg wash. Run it along the edge of the dough. This moisture is what creates a strong seal when the press closes.
4. Close and press. Fold the press shut and apply firm, even pressure. Hold for a couple of seconds so the crimp takes hold.
5. Remove and repeat. Gently peel the sealed empanada from the press. It should release cleanly; if it sticks, dust the press with a little more flour.

You’ll know it worked when the edges show a tight, even crimp and no filling oozes from the seams. A clean seal means your empanada will hold together during cooking instead of leaking into the oil or onto the baking sheet.

Cooking Your Empanadas: Bake, Fry, or Steam

Empanadas cook three ways, and your press works the same for all of them. Baking runs 18–25 minutes at 375°F to 400°F, depending on your recipe and pastry size. Frying means heating oil to 350°F and cooking roughly 2–3 minutes per side until golden brown.

If you’re frying, set up a rack in a 200°F oven to hold finished empanadas while you work through the batch. This keeps them crisp without overcooking. Steaming works too, though it produces a softer crust than baking or frying.

Common Mistakes to Avoid

Most empanada press failures trace back to four fixable errors:

• Overfilling. Too much filling prevents a clean seal and causes leaks during cooking. When in doubt, use less.
• Filling on the rim. Even a small smear of filling on the edge ruins the crimp. Wipe the rim clean before closing the press.
• Dough too thick. Heavy dough cooks unevenly and tastes bready. Keep your roll-out thin.
• Skipping the moisture. Water, egg wash, or egg white on the rim is the difference between a sealed pastry and one that bursts open.

One more note: stainless steel presses sometimes carry specific care instructions. Some models state “only use water to wash it” — no dish soap. Check your manufacturer’s guidance and follow it for that exact model.