Overview
- New guides from Argentine outlets recommend lining trays with parchment as the cleanest, most reliable method to prevent adhesion.
- To use parchment, line the tray, space the empanadas, bake as usual, and lift them off easily without oil or flour.
- Experts also cite two alternatives: lightly oil the tray and preheat it for about 10 minutes before loading, or bake on silicone trays to avoid added fats.
- Reports identify moisture in the dough or juicy fillings as the primary cause of sticking, with advice to drain wetter mixes before assembly.
- Additional tips include preheating the oven for even cooking (one guide suggests around 200 °C), leaving space between pieces, and brushing with egg or milk for color.