The first word to look for on a package is empanadas or pascualina. It tells you whether the rounds are sized for individual turnovers or a pie dish. The next word describes the dough. Criolla gives a more even bite, while hojaldre bakes up in flaky layers.
Which round fits the dish?
- For a tray of beef empanadas, try La Salteña criolla rounds. The smooth edge is easy to pinch into a repulgue, the little folded rope along the seam.
- For a flaky baked empanada, choose hojaldre rounds. Gently separate the rounds and press only along the seam so the pastry can lift around the filling.
- For a family-size savory pie, use larger criolla pascualina rounds or the hojaldre version. A filling of cooked chard or spinach and ricotta works well. Squeeze excess moisture from the greens before mixing them with the cheese.
Fill and seal without losing the juices
Make the filling ahead and refrigerate it until cold. Follow the dough package’s thawing directions. A round should bend in half without cracking. Work with a few at a time and keep the remaining sheets covered so their edges stay supple.
Put a spoonful of cold filling just off center, leaving a clean rim. If the edges struggle to meet without stretching, remove a little filling. Fold, press out the air and seal with a fork or a repulgue. For a pascualina, line the pan with one large round, spread the cooled filling evenly and cover with a second round. Crimp the edges and cut a small vent in the lid.
Use the package directions for the baking temperature and time. If you plan to fry your empanadas, choose a package marked para freír. For a beef filling, try our Salteña-style empanada recipe. Browse all empanada and pascualina dough.