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I Finally Found an Empanada Press That Seals Edges Without Leaking
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items If you've been stabbing dough edges with a fork for years and still pulling soggy, burst empanadas out of the oven, this is the lineup that fixed everything. Built for anyone who makes empanadas more than twice a month and is tired of filling leaking...
Sections
5
Empanada Presses That Actually Seal Tight
Dough Tools That Make Filling Easier
Fillings and Seasonings Worth Stocking Up On
Baking and Frying Gear for Perfect Results
Storage and Freezing Supplies for Batch Cooking
Empanada Presses That Actually Seal Tight
Every press I owned before left gaps in the crimps. Filling would bubble out in the oil and I'd end up with hollow shells. These lock edges down flat and I haven't had a single blowout since switching.
Grab this one if you're making beef empanadas and the filling keeps bursting through the seam. The hinge presses hard enough that even wet fillings stay locked in. Wish I'd had it three Thanksgivings ago.
Empanada Press 5
Use the medium size for empanadas and the small one for mini appetizer versions. My sister-in-law hosted a party and people thought they were store-bought because the edges were so uniform.
Norpro Dough & Dumpling Press
Switch to these if you've been using plastic presses that crack after a month. Stainless steel holds up to real pressure. Perfect for anyone batch-cooking 40 or 50 at a time for the freezer.
5" X-Large Stainless Steel Empanada Maker Dumpling
Keep this in your drawer for quick weeknight empanadas. It's lightweight, nothing fancy, but the seal is surprisingly tight. For anyone who doesn't want to spend more than a few bucks to test the concept.
Empanada Maker Press, 2‑in‑1 Handheld Dough Cutter
Toss these in a gift bag for the friend who just discovered empanada night. Three sizes means you can do dessert, dinner, and snack versions in one session without swapping tools.
Zoie + Chloe Set of 3 Dough Press
Dough Tools That Make Filling Easier
My empanadas used to look like sad deflated pillows because I couldn't get the dough thin or even enough. These tools fixed the shaping step so the press actually has something clean to work with.
Try rolling dough with this instead of that old wooden pin that sticks to everything. The nonstick coating means no extra flour buildup, so your dough stays the right thickness. Huge difference for anyone working with masa-based recipes.
OXO Good Grips Non-Stick Steel Rolling Pin
Use this to cut perfect dough circles before pressing. I used to tear dough apart with my hands like a barbarian. Clean cuts mean the press seals evenly every single time.
Zulay Premium Multi-Purpose Stainless Steel Bench
Pair this with cold butter when making flaky empanada dough from scratch. Before I had one, my dough came out tough and chewy. Now it shatters when you bite in. Worth it if you refuse to use store-bought discs.
Spring Chef Large Dough Blender For Baking
Throw this down on your counter before rolling. No more dough stuck to granite that you spend 20 minutes scraping off. For anyone who's been using wax paper and watching it slide everywhere.
Kitzini Silicone Baking Mat Set. Non-Stick
Snag these for cutting uniform dough rounds in seconds. Freehand cutting gave me empanadas ranging from golf ball to softball size. Consistency is what makes the press seal work properly.
Ateco 5457 Stainless Plain Edge Round Cutter Set - 12 / ST
Fillings and Seasonings Worth Stocking Up On
A perfect seal means nothing if the filling tastes bland. I went through a phase of underseasoned ground beef empanadas that my family politely ignored. These fixed the flavor problem completely.
Toss one packet into your ground beef filling and watch everyone ask for the recipe. Before I started using this, my empanadas tasted like plain meat in bread. Stock up because you'll go through these fast once you start.
Goya, Sazón with Azafran Seasoning Mix, 8 packets, 1.41 Oz Box
Grab this if you want one all-purpose seasoning that works in chicken, beef, and even sweet potato fillings. My neighbor is Cuban and swears by it. Replaced four different spice jars on my shelf.
Complete Seasoning (Badia Sazon Completa Copycat)
Chop a few of these into your beef filling for that authentic Argentine bite. Skipping olives in empanadas is like skipping cheese on pizza. For anyone whose homemade versions taste “close but not quite right.”
Goya Stuffed Queen Spanish Olives with Minced Pimientos
Drain a can and mix it into shredded chicken filling for a smoky kick. My kids actually request empanada night now, which never happened when I was using plain tomato sauce.
ROTEL Original Diced Tomatoes and Green Chilies, 28 oz
Use about a teaspoon per pound of meat. Cumin is the difference between “this is fine” and “where did you get these.” For anyone who's been skipping it because they didn't realize how much it matters.
McCormick Kosher Ground Cumin, 1.5 oz Bottle
Baking and Frying Gear for Perfect Results
Sealed edges only survive cooking if your heat is right. I used to fry at the wrong temperature and the seal would pop open in the oil. These keep everything controlled so the press work actually holds up.
Dip this in your frying oil before dropping empanadas in. Too hot and the outside burns before the seal sets. Too cool and they absorb grease and get soggy. Knowing the exact temp changed my results overnight.
TempPro TP19H Waterproof Digital Meat Thermometer
Fry empanadas in this instead of a regular pot. Cast iron holds steady heat so your oil doesn't drop 30 degrees when you add cold dough. For anyone whose fried empanadas come out pale and greasy.
Lodge Cast Iron 5 Quart Dutch Oven With Bail Handle
Bring this out for baked empanadas. Even heat distribution means no more burnt bottoms with raw tops. I line it with parchment and get golden brown results every single time now.
Nordic Ware, Half Sheet, 18"x13" Aluminum
Try pan-frying empanadas in this when you don't want to deal with deep oil. The surface gives a crispy finish without submerging everything. Great for anyone watching their oil intake but refusing to give up the crunch.
Vasconia 4-cup Granite Mortar and Pestle, Molcajete
Use these to flip empanadas in hot oil instead of a fork that punctures the seal you just worked so hard to get. The grip is solid and they're long enough to keep your hands away from splatter.
OXO Good Grips 9-Inch Tongs with Silicone Heads
Storage and Freezing Supplies for Batch Cooking
Making 10 empanadas is a waste of time when you can make 60 and freeze them. But I lost an entire batch once because they stuck together in the freezer. These solved the storage problem for good.
Slip one sheet between each layer of empanadas before freezing. Without parchment, they fuse into one giant dough brick. Learned this the hard way after prying apart 30 frozen empanadas with a butter knife.
Reynolds Kitchens Cookie Baking Sheets
Lay empanadas flat in these for stacking in the freezer. Containers take up too much space, and regular bags get freezer burn within a week. For anyone with a small freezer who still wants to batch cook.
Great Value Double Zipper 2 Gallon Freezer Bag, 10 Count
Keep leftover filling in these for round two the next day. The seal is airtight so your fridge doesn't smell like seasoned beef for a week. Way better than throwing cling wrap over a bowl and hoping for the best.
Rubbermaid, Food Storage Container, 9.6 Cup
Set fried empanadas on this instead of paper towels. Towels trap steam underneath and make the bottom soggy. The rack lets air circulate so they stay crispy while you finish the rest of the batch.
Honey-Can-Do 61" 3-Tier Bakers Rack with Hanging Grid
Seal individual portions for the freezer if you want empanadas that taste fresh three months later. Regular bags let freezer burn creep in after a few weeks. For anyone who meal preps seriously and hates wasting food.
FoodSaver Quart Zipper Vacuum Sealer Bags