Cooking empanada filling ensures the pastry won't be overcooked while the filling remains undercooked. It also helps release moisture that can cause dough to turn soggy.
Cooking fillings helps ingredients release moisture, preventing sogginess, and allows flavors to brown and caramelize, creating deeper gustatory complexity important for empanadas.
Lorena Cantarovici recommends against cutting corners; all fillings should be cooked prior to filling your empanadas to ensure a perfect taste and texture.
While most fillings should be cooked, exceptions exist with raw-safe ingredients like cheese, olives, or pre-cooked items like tinned tuna that can be used in empanadas.
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