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Our empanada maker press is specifically designed for crafting 6-inch meat-filled pastries, constructed from durable materials. It features a long, sturdy handle for easy use, and the joints are reinforced with robust stainless steel rivets. This press is the ideal choice for making large batches of meat-filled empanadas.
Discover the world of empanada making with our dumpling mold set! Made from high-quality, food-grade materials, these durable molds ensure long-lasting use. They are not only user-friendly but also easy to clean, and they're dishwasher-safe. Gather your family, embark on a culinary adventure, and create delectable dumplings together.
Samantha Alarcon
Reviewed in the United States on December 8, 2024
Simple way to assemble empanadas
MEC
Reviewed in the United States on December 30, 2024
This product is well made and very sturdy. The plastic material is thick and easy to clean. I have been inventing all kinds of fillings for my 6" pies. This is a great, fun product.
jimmyq15
Reviewed in the United States on December 3, 2024
The pita’s don’t mend together as you would like.
Jennifer G.
Reviewed in the United States on December 25, 2024
It didnt work like it says it does.
Moreover
Reviewed in the United States on December 13, 2024
Mine arrived with a piece chipped off. It still works but kind of annoying when washing it. Also, not as big as I thought it would be.
Schwarcz
Reviewed in the United States on November 26, 2024
My family is Argentine, so I grew up eating and loving beef empanadas. I started making them when I discovered that you can buy frozen pre-made disks for them in bodegas and many supermarkets. You just defrost, separate out each disk (they typically come in packs of 10 frozen together with a paper separating them), fill and then fold and seal. The sealing is done with the tines of a fork, but this device promises to make a better looking and more even seal even more easily. It did! I can't say it made an enormous difference, but they were a little easier to make and looked much more consistent and professional.My mother's recipe is classic - a pound of cooked ground beef, mixed with about a half pound of plumped raisins, another half pound of chopped green olives, a large Spanish onion sauteed, and some red pepper flakes. Mix it all up, add three eggs to firm it up (we don't use gelatin) and then fill the shells and deep-fry or bake (these days I use an air fryer, after brushing the prepared empanada with an egg wash. Perfect consistent results at 370°F for 5 minutes on the first side, flip and 4 minuted on the other side.)
Taja m.
Reviewed in the United States on November 18, 2024
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Brii Diaz
Reviewed in the United States on October 27, 2024
I recently purchased this empanada maker. I really like it because it makes perfect empanadas every time. It's easy to use and clean.
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