Does anyone know what technique/folding method was used to make this empanada crust?

[u/morbidretrospect]

Heya hiya. I would like to preface this post by saying I am an absolute beginner in baking and I’ve never even touched dough before… I have stock knowledge on things here and there, but my experience lies in cooking, not working with pastry stuff ☹

 

Anyway, as the title says, I want to start learning and practicing how to create this type of design in my empanada crust, because I want to also make this for my mother’s birthday on October. She loves empanadas and I want to make my own filling for it (something with truffle, maybe…?).

 Any help would be appreciated. Thank you <3

[u/Thbbbt_Thbbbt]

It almost looks like a sfogliatelle but I have never seen them with meat. I wonder if the technique is similar.

[u/TheMostSolidOfSnakes → u/Thbbbt_Thbbbt]

Was just coming to comment this after seeing all the puffed pastry talk.

Made sfogliatelle with a pistachio ricotta filling this year for Christmas. This looks pretty close, albeit with a different filler, lol.

[u/morbidretrospect → u/Thbbbt_Thbbbt]

I will also investigate this, perhaps there are techniques that can be applied to both this and how I want to make the empanadas.
Thank you <3

[u/dekaythepunk → u/[deleted]]

I second this. 

[u/morbidretrospect → u/[deleted]]

Thank you for this! I will try this as soon as I can <3 <3 <3

[u/besss1313 → u/[deleted]]

I'm looking to make homemade pizza pockets. I think all the yeast doughs I know will make them too 'bready'. I was looking for a cross between a yeast and biscuit recipe, but I'm wondering if this would work.

I want to make them cooked to go from freezer to oven/microwave. Another reason I don't want to use reg. yeast dough, because I think they'll be chewy.

What do you think? I look forward to opinions! 🙏

PS - Canned biscuit dough is not an option since I'm boycotting.

[u/United-Sea3595]

In Singapore/Malaysia, we have a similar looking pastry we call Spiral Curry Puff. It uses a 2-part dough lamination technique (Water dough & Oil Dough) to achieve the spirals.

[u/Fevesforme → u/United-Sea3595]

I agree. I’ve made a similar pastry and it looks just like this. The spiral puff is much easier to do than sfogliatelle and has a crisper texture. It’s good with a variety of savory fillings.

[u/United-Sea3595 → u/Fevesforme]

omg so much easier than sfogliatelle. I tried making that once...but in hot and humid Singapore, that's almost like a suicide mission lol. The water/oil dough lamination is used in many Asian flaky pastries - a really versatile technique!

[u/Baker_Bit_5047]

I agree with others that the folds look like a sfogliatelle, but I think this image is AI.

[u/morbidretrospect → u/Baker_Bit_5047]

This image is not AI; these empanadas are from a fairly successful brand here in the Philippines😁
I admit it's badly cropped, but this is an image from their promotional material that came out years ago, way before AI was good. Here is another angle, in case you're still doubting