The Science of the Perfect Empanada: Dough, Fillings, and Cooking Techniques

Empanadas are hot, crispy pockets filled with delicious vibrant fillings whose flavors take over your palette the moment you take the first bite. And once you take that first bite you will not stop just with one. While this dish may seem simple, to make that “perfect empanada” that is crispy, flaky, and flavorful you need to understand the science behind crafting this flavor bomb. 

Through this blog, we understand and explore the science behind crafting the ideal empanada and the vibrant empanada scene in New York City where places like Empanada Mama have established this culture.

The Anatomy of an Empanada

Understanding the Basics

The moon-like shape of the empanada makes it easy to hold and carry. Its portability is one of the reasons this dish was able to make its impression across the globe. Its wide variety of fillings from sweet to savory makes it an after-meal dessert and sometimes even the meal itself! 

Why Empanadas Are Universally Loved

While empanadas have Spanish and Latin American roots NYC’s vibrant culture has welcomed them with open arms. You'll find Argentine empanadas with hand-chopped beef in East Harlem, Colombian empanadas with cornmeal shells in Jackson Heights, and modern fusion versions featuring Korean bulgogi or Indian curry fillings in food halls across Manhattan. 

The Role of Science in Empanadas

As mentioned earlier, while these mini pastries seem simple, one needs to understand the science behind making every element of it that is right from the dough, the filling to frying/baking it to perfection. Starting with the dough, its elasticity comes from gluten which is formed when water is poured into the flour, kneading till you get that elastic yet stretch which helps keep the filling intact preventing it from breaking while frying/baking. Adding butter to the dough mix gives it that flakiness when cooked perfectly. 

The consistency of the filling is crucial, you would not like an empanada with too dry or moist filling. Pre-cooking the filling ingredients helps reduce the water content and reduce excess moisture preventing the dough from being soggy. Using binders like egg and cheese allow the filling to cool before assembling it.

 When fried, sudden heat exposure causes rapid moisture evaporation, creating steam that helps separate dough layers for a crispy exterior. Baking relies on the Maillard reaction between proteins and sugars for browning and flavor development, allowing fat in the dough to slowly melt, creating characteristic flaky layers. 

Crafting the Perfect Dough: Science Meets Tradition

Choosing the Right Ingredients

To get that perfect empanada, getting the right flour is crucial. All-purpose flour with a protein content of 10-12% is ideal as it provides enough gluten for the dough formation, without making the dough tough. However, a higher protein content flour would make the dough too chewy, leading to a very brittle flaky pastry. 

Then comes the choice of the right kind of fat for your empanadas, it influences its texture and flavor. Butter (around 15-20% of flour weight) creates flaky layers due to its water content creating steam pockets during cooking, contributing to a lighter, more delicate texture. Lard produces a more tender, rich dough with excellent plasticity for shaping. Oil creates a more homogeneous texture that's particularly suitable for frying.

Techniques for Dough Elasticity

To get that flaky, crispy exterior the dough should have a certain level of elasticity. When developing elasticity proper kneading is essential and ensures that it is not overdone. The goal is to develop enough gluten to allow it to stretch without tearing when shaped. The dough needs to be kneaded for 5-7 mins by hand and 3-4 mins in a stand mixer until it becomes smooth and passes the Windowpane test which is to stretch the dough thinly without breaking. Your job is not done yet, resting the dough is another crucial step that can't be skipped. Ideally, the dough should be rested for 1-2 hours but at least a minimum of 30 minutes. The longer you rest the better will the dough turn out to be.

Baked vs. Fried Dough

Now the question comes whether to bake or fry the empanadas. If your dough is firmer then frying should be preferred and if your dough is more on the moist side then baking could be preferred. However, there would be a difference in its texture. 

Baking would give you a flaky empanada and the egg wash gives a brown color, which results in a lighter layered texture. But it will have a higher fat content due to the absorption of butter. Frying would prevent excessive oil absorption. The exterior is likely to get tough as it gets cold as here we don't give it an egg wash. However, frying gives it a crisper and more firm texture. 

Mastering Empanada Fillings: A Symphony of Flavors

The empanadas would be incomplete without the fillings. Today you'll find a variety of options to choose from ranging from the classics to the ones with a modern twist.

Classic Fillings

The classic all-time favorite fillings include the classic picadillo-style ground beef filling, like those found at Empanada Mama in Hell's Kitchen, combining finely chopped beef with sofrito (sautéed onions, garlic, and peppers), olives, and raisins. This mixture creates a complex flavor profile where savory, sweet, and briny notes complement each other.  Others like the shredded chicken and cheese empanadas are equally popular.

Creative Twists

In New York's creative culinary landscape, empanadas are given a modern twist, such as the plant-based options like the spiced jackfruit "pulled pork" and the mushroom walnut "meat" mimicking the traditional flavors keeping its authenticity intact. Sweet empanadas have also gained popularity- the guava cheese combination known as known as "guayaba y queso" offers a sweet fruit and tangy cheese flavor, while there are popular options as well such as the Nutella-banana filling which would never disappoint anyone.

Texture and Moisture Control

Moisture control is crucial for filling success. Too much moisture can make the dough soggy, while too little results in a dry, unsatisfying bite. This is achieved through several techniques:

• Pre-cooking ingredients to reduce water content.

• Use binders like cheese or eggs to absorb excess moisture.

• Allowing fillings to cool completely before assembly.

• Incorporating ingredients like potatoes or breadcrumbs that can absorb excess liquid while adding texture.

Layering Flavors

Layering the empanada filling is a real art form. The aromatics create a flavor base. Whole spices are added at the beginning while the oil heats and ground spices are added later i.e. midway through cooking. Lastly, to add some brightness and freshness to the filling fresh herbs are added in the end to preserve their bright flavors. 

NYC's empanada scene is the thing to check out if you're looking for some delicious, flavorful piping-hot empanadas. At Empanada Mama, our menu features over 40 varieties of empanadas ranging from Argentinian-style beef to breakfast empanadas filled with bacon and eggs. It's a place for everyone.

Shaping Techniques: From Rustic to Refined

Traditional Crimping Methods 

The technique of empanada shaping involves several traditional methods. The basic is the repulge- the rope-like crimping, this involves following small sections of dough on themselves in a uniform rhythmic pattern almost seamless. This tight seal prevents the filling from leaking. 

Importance of Shape for Cooking

The physics of empanada shaping plays a crucial role in cooking quality. Uniform thickness in both the dough and the crimped edges ensures even heat distribution. This standardization ensures consistent cooking times, predictable portion sizes, efficient packing service and maintains quality across larger batches

Personalized Empanadas

Creative shaping techniques have emerged leading to the creation of square-shaped, quarter moon-shaped for better stacking and smaller portions. Other than this empanadas are made in different customized sizes such as mini empanadas for carrying around easily, larger ones for family size service, and different crimping patterns for identifying different fillings. 

At Empanada Mama, we are known for our beautiful presentable empanadas. Our attention to detail provides quality empanadas that stand out in the city's vibrant street food scene.

The Cooking Process: Baking vs. Frying

Cooking empanadas involves a complex physical and chemical process which helps create its flaky texture.

Baking Empanadas:

While baking several key processes occur such as the Millard reaction which is the reaction between proteins and sugar which creates the golden-brown coloring. The butter/fat in the dough melts gradually giving it a flaky texture. A slowed cooking process helps empanadas cool well and lets the flavors meld while maintaining the filling. 

Frying Empanadas:

The sudden heat exposure due to frying gives it a crispy exterior. High heat caramelises the sugar quicker and the oil brings richness to it. Too much oil absorption can ruin your empanadas. While frying you have to constantly monitor the oil temperature. Too cool oil leads to greasiness while too hot would burn it. One note to keep in mind that even if the oil is hot it should never smoke above 400°F/200°C. 

Hybrid Techniques:

Modern hybrid cooking methods with the use of air fryers have evolved in recent times. Air fryers use 80% less oil and give a nice golden brown crispy exterior. It gives a more even and faster cooking than the conventional oven. 

Empanada Mama: Perfecting the Art of Empanadas

Empanada Mama has become a NYC institution since its founding. What makes us particularly special is its 24/7 operation, serving empanadas around the clock to satisfy late-night cravings and early-morning quick bites.

Signature Empanadas:

Our menu offers 40 different varieties of empanadas. Our signatures include ground beef, seafood-filled empanadas,  shredded chicken, and the delicious Nutella. There's an empanada for everyone at Empanada Mama.

Innovative Cooking Techniques:

Empanada Mama is very precise when it comes to our cooking techniques. We ensure the pre-cooking of the fillings to the precise temperature, use specific crimping techniques to identify each empanada, and maintain consistent portion sizes to give you that perfect bite. Along with this, we have managed to develop unique fusion fillings that respect traditional techniques. 

Customer Favorites:

Some of their customers' favorites are the breakfast empanada, the Colombian-style ground beef with potato, the pizza empanada with Marinara and Mozzarella, and the Mac and cheese empanada which is a popular late-night option.

Empanada Mama is a regular mention on the "Best of NYC" lists. Our success comes from consistent quality control, made-to-order preparation, and attention to traditional techniques while embracing innovation.

We also offer catering services. You can book us for your next big event at your home or work. Honestly, no one can resist a well-prepared empanada. And we do it right! 

The Perfect Empanadas Awaits You in NYC

The perfect empanada is a symphony of precisely crafted dough, well-seasoned fillings, crafted shaping, and careful cooking technique. In New York, this culinary delight has been embraced both in traditional and innovative approaches. 

If you're an empanada fan or want to have something quick on the go without compromising on the taste then Empanada Mama is the place for you. We showcase the perfect fusion between authenticity and a contemporary twist. The beauty of empanadas lies in its diversity and accessibility and a place like Empanada Mama serves justice to these elements.