Why Do My Empanadas Open While Frying?

If you’ve ever had the frustration of watching your beautifully sealed empanadas burst open while frying—leaking filling into the hot oil, ruining the shape, and soaking up extra grease—you’re not alone. It’s a common problem that can happen to both beginners and seasoned home cooks. But the good news is, it’s completely preventable once you understand why it happens.

In this detailed guide, we’ll break down all the reasons why empanadas open while frying, and give you pro-level tips on how to keep them perfectly sealed, golden, and crisp every time. From dough composition to sealing techniques, oil temperature, and handling errors, we’ll cover every step.

Let’s make your next batch flawless.

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The Main Reasons Empanadas Open While Frying

1. Weak or Improper Sealing

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The most common culprit is poor sealing. If the edges of your empanada aren’t pressed together correctly, they’ll separate and leak in hot oil.

• Not moistening the edges
• Using too much filling (creates pressure)
• Only pressing with fingers, not a fork or crimping tool
• Rushing the sealing process

2. Overfilled Empanadas

Overfilling leads to too much internal pressure. The dough can’t stretch fast enough during frying and bursts open.

Filling Tip:
• Use 1 to 1½ tablespoons of filling for standard 4–5 inch rounds.
• If using juicy or chunky fillings (like mushrooms or meat stew), reduce quantity slightly.

3. Dough That’s Too Dry or Too Soft

Your dough’s elasticity plays a huge role.

If it’s:
• Too dry – It cracks and doesn’t bond at the seam
• Too soft – It stretches too much, causing weak edges

Aim for a dough that’s pliable, smooth, and not sticky.

Fixes:
• Add more fat (oil, butter, or egg) for flexibility
• Let dough rest 20–30 minutes before shaping
• Roll evenly to about ⅛ inch thickness

4. Cold Oil or Improper Frying Temperature

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Oil that’s not hot enough causes the dough to soak up oil, get soggy, and fall apart. Too hot? The outside burns before the seal sets.

Ideal Frying Range:
• 350°F to 365°F (175°C to 185°C)

Use a thermometer or test with a small dough piece—it should sizzle immediately but not brown too fast.

5. Moisture in the Filling

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Watery fillings release steam and can blow open the empanada during frying. It weakens the seal and builds up pressure inside.

How to Reduce Moisture:

• Cook fillings in advance to evaporate excess liquid
• Let cool completely before filling
• Use a slotted spoon to drain any remaining liquid
• Add breadcrumbs or mashed potato to absorb moisture

6. Rushed Handling or Movement in Oil

Moving the empanadas around too quickly, flipping too soon, or overcrowding the pan can lead to tears and seam failure.

Tips:
• Gently place empanadas in the oil
• Let them form a crust before turning
• Fry in batches to prevent bumping or sticking

Step-by-Step: How to Properly Seal Empanadas

Technique #1 – Fork Crimp

1. Fold dough over filling
2. Lightly press edges to close
3. Use the tines of a fork to press firmly along the edges
4. Flip and repeat on the other side

Technique #2 – Repulgue (Twisted Rope Seal)

More traditional and secure for fried empanadas.

1. After folding, press edges to seal
2. Start at one corner and fold a small edge inward
3. Keep twisting and folding until the end

Technique #3 – Use an Empanada Press

If making large batches, use a mold or press for consistency and pressure.

Want to see all three sealing techniques in action (plus pro tips to avoid leaks)?
Read the full guide here and master the art of sealing empanadas, like abuela taught you, but with less guesswork.

Empanada Dough Tips for Frying Success

Credits to Dotdash Meredith Food Studios

Best Dough for Frying

Use a dough that has:

• All-purpose flour
• A touch of oil or butter
• Vinegar or egg (for elasticity)
• Warm water (not cold, not hot)

Basic Fried Dough Recipe:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 egg
• ¼ cup vegetable oil
• ¾ cup warm water
• 1 tbsp vinegar

Mix until smooth, rest 20 mins, roll, fill, and seal.

Oil Tips: The Science Behind a Good Fry

Choose the Right Oil

Use oils with high smoke points:

• Vegetable oil
• Peanut oil
• Canola oil
• Corn oil

Avoid olive oil or butter—they burn quickly.

How to Maintain Temperature

• Use a deep fryer or heavy-bottomed pan
• Fry in small batches
• Let oil come back to temp between rounds

Filling Prep Tips to Prevent Leaks

Cook and Cool

Always cook meat, veggies, or sauces ahead and let cool to room temp.

Thicken Juicy Fillings

Use:

• Mashed potatoes
• Bread crumbs
• Cheese as a binder
• Cooked rice or quinoa

Common Empanada Filling Mistakes

1. Using Raw Ingredients
   Avoid raw onions, meat, or peppers—they’ll release liquid in the fryer.
2. Adding Cheese That Melts Too Much
   Avoid low-moisture mozzarella or processed cheese that melts excessively and runs.

Fixing Leaky Empanadas Mid-Fry

If One Opens…

• Gently remove with tongs
• Drain on a towel
• Don’t reuse oil right away—it may be filled with filling debris
• Skim oil or replace between batches

Other Pro Tips

• Freeze Before Frying Partially freezing sealed empanadas for 20–30 minutes helps hold shape during frying.
• Don’t Stack Before Frying They’ll stick and pull apart at the seams. Use parchment between layers.
• Dry Your Dough Surface Lightly dust with flour if dough is sticky before sealing. Avoid over-hydration.

When All Else Fails: Switch to Baking

If frying is too stressful or inconsistent, try baking:

• Brush with egg wash for golden crust
• Bake at 400°F (200°C) for 20–25 minutes
• Crust may not be as crisp but won’t open if properly sealed

Conclusion

Fried empanadas that split open can be frustrating, but the fix is almost always simple once you understand the cause. Focus on sealing technique, dough quality, proper filling prep, and oil temperature, and you’ll go from soggy and split to golden and glorious.

Your next batch deserves to look as good as they taste—and with the right prep, they absolutely will.

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