How to Use an Empanada Press | Crimp & Seal Perfectly

Using an empanada press is simpler than it looks. The tool does two jobs at once — it cuts a uniform round of dough and crimps the edges shut with a firm squeeze. Whether you are baking, frying, or steaming, the same basic steps apply. This guide walks through the full process, the common mistakes that crack dough, and what to do when your press sticks.

What You Need Before You Start

Gather a few basics before the dough touches the press. You will need your rolled dough, filling, a small bowl of water, a fork (optional), and a flat work surface. Some cooks also keep a light dusting of flour nearby to stop sticking.

The dough matters most. Aim to roll it to about 1/8 inch thick — anything much thicker makes the sealed edge bulky and harder to crimp. Rolling to less than 1/4 inch also works, but thin dough puffs more evenly and seals cleaner.

Your filling should be chunky but not overloaded. Drier fillings seal more reliably than juicy ones. If your filling runs liquid, the moisture will fight the seal.

The Step-by-Step Process

Follow these steps in order, and your first empanada will come out intact.

1. Roll the dough thin. On a floured surface, roll to about 1/8 inch thick. Uniform thickness means even cooking and a clean seal.
2. Cut a round. Either use the press itself as a cutter by pressing it down on the dough, or use a separate round cutter or a bowl rim. The circle should be slightly larger than the press’s base.
3. Lay the dough over the press. Open the press and drape the dough circle over the cavity side, letting it settle into the shallow bowl. It should rest loosely with the edges hanging over the rim.
4. Add the filling. Spoon filling into the center of the dough, leaving at least a half-inch border all the way around. Do not overfill — too much filling makes the edges hard to bring together and the seal can crack or pop open during cooking.
5. Moisten the edges. Dip a finger or a pastry brush in water and run it along the dough’s rim. Water is the recommended sealer; egg yolk or egg white works as an alternative and gives a stronger bond plus a golden finish.
6. Close the press. Fold the press shut and squeeze firmly with steady, even pressure. Hold for a second or two, then release. The press’s teeth crimp and seal the pastry in one motion.
7. Open and check. Lift the top half, gently peel the sealed empanada away, and inspect the crimp. If any edge is loose, press it shut with a fork or your fingers.

Once sealed, cook the empanada by your recipe’s method — bake, fry, or steam all work with a press-formed shell.

Ready to buy one? Our tested roundup of the best empanada presses compares sizes, materials, and cleaning ease.

Common Mistakes That Ruin The Seal

Most failed empanadas come down to three fixable errors. The first is overfilling. It is the top reason seals crack — the edges simply cannot reach each other, or the filling spills onto the crimp line and stops the dough from bonding. Keep filling to a heaping tablespoon for a standard press.

The second is dry edges. Flour absorbs moisture fast, and unmoistened edges will not fuse. Run water along the rim right before closing, not minutes earlier. Egg wash gives an even firmer bond — the protein in egg acts like glue when heated.

The third is cold or thick dough. Dough straight from the fridge is stiff and cracks at the fold line instead of bending. Let it rest at room temperature for 10–15 minutes, and roll it to that 1/8-inch mark. If it still cracks, the dough is too dry — a light mist of water can revive it.

Dough sticking to the press is a fourth nuisance. Lightly flour the press’s cavity before laying in the dough, or brush it with a drop of oil. Non-stick presses go a long way here.

How To Clean And Care For The Press

Clean your press right after use, because dried dough is far harder to remove. Wipe the surface with a damp cloth to clear flour and crumbs. For stuck-on bits, let the press soak in warm water for a few minutes, then scrub gently with a soft brush.

Most presses are not dishwasher-safe — the heat can warp plastic models and strip seasoning from cast iron. Hand-washing is the safe default for both materials.

Cast-iron presses need one extra step: dry them thoroughly, then rub a thin layer of oil over the surface to prevent rust. Wooden-handled versions should avoid prolonged soaking to protect the handle.

With a clean, dry press and thin dough you will seal dozens of empanadas in minutes. The tool also handles dumplings, calzones, hand pies, and even large ravioli — press once, fill, and the crimp is done.