Pro Baking Tips
Space them out
Place empanadas or rolls with enough space in between them to ensure they don't stick together while cooking.
You want golden brown bottoms
Cook empanadas as much as you can before burning them, and at least until the bottoms are golden brown.
Toaster ovens work great for baking empanadas! Set the timer, then go finish getting ready for work. Like a hot baked potato, empanadas stay hot for a long time after cooking, so you won't need to reheat them. Ovens vary in power, but if you're cooking 4 or fewer empanadas, you probably don't need to preheat.
Cooked empanadas can be kept in the fridge for 3-4 days. To reheat, bake them at 400 F for about 8 minutes. Microwave ovens are not recommended, but you won't be the first one if you try it.
Empanadas coming out flat?
90% of cooking fails are the result of empanadas not getting enough heat. If your empanada comes out flat and gooey, it’s because it melted in low heat.
Well cooked, shapely empanadas:
Preheat preheat preheat to 425 F. You can even do 450 F.
Avoid crowding. Crowded empanadas block each other from the heat. Avoid this by placing them at least 2 inches apart from each other and from the edge of the pan.
Cooking two pans at the same time? If you need to cook a lot of empanadas at once in two pans:
Crank the temperature to 450 F.
If your oven has convection, use it to help circulate air.
Place the two pans in the oven, one near the top and one near the bottom. Cook empanadas for 15 min, then swap pans (top pan goes to the bottom and bottom pan goes to the top). Cook another 15 min. This will ensure even cooking for both pans.
Sticking to the pan
Silicone Baking Mats are a fantastic way to bake anything without sticking to the pan. They can be reused many, many times and you can get them from Amazon for less than $10 for a pack of two.