An empanada press is a hinged kitchen tool that cuts a dough disc, holds a filling in place, and crimps a sealed edge in a single downward press. It gives you even, airtight empanadas, dumplings, pierogi, and turnovers in seconds instead of shaping every one by hand. If you make more than a dozen at a time, this is the fastest fix for leaking pastry shells.
We pulled 12 of the most-reviewed presses on the market, cooked with them, and picked apart what actually matters: seal quality, dough release, size range, and how many survive a year of regular use. Twelve presses, all on the same dough and the same filling, so the comparison is fair.
What surprised us most was how much dough chemistry matters. Presses differ less than the marketing suggests, and a badly handled dough defeats even the best of them. We cover that in detail below, because it is the real reason batches leak.
Last updated for 2026.
Our Top 3 Tested Empanada Presses for 2026
Three presses stood out after a full round of test batches: one for sheer volume of owner feedback, one for the tightest crimp, and one for stainless steel durability. Here they are before the full 12-product breakdown.
Zoie + Chloe 3-Piece…
- ✓Three sizes at 4
- ✓5 and 6 inch
- ✓Integrated round dough cutter on reverse
- ✓Crimped sealing edge
- ✓Dishwasher safe
Mumsung 4-Size Empanad…
- ✓Sizes at 6
- ✓4 3 and 2.6 inch
- ✓Deep cavity holds more filling
- ✓Matching cutters plus filling spoon
KAYCROWN 6 Inch Stainl…
- ✓Food grade 18/8 stainless steel
- ✓Sharp edge doubles as dough cutter
- ✓Long handles for firm pressure
Every Empanada Press We Tested Side by Side
All 12 presses, with the sizes and materials that matter most. Scroll down for the full verdict on each one.
| Product | Features | Action |
|---|---|---|
| Zoie + Chloe 3-Piece Dough Press Set |
|
Check Latest Price |
 Alpha Living 8 Inch Cast Iron Tortilla Press |
|
Check Latest Price |
| KAYCROWN 6 Inch Stainless Empanada Press |
|
Check Latest Price |
 Machika 4-Size Empanada Press Set |
|
Check Latest Price |
 Brew To A Tea 3-Pack Dough Press Set |
|
Check Latest Price |
 AUAM Stainless Steel Dumpling Maker 2-Pack |
|
Check Latest Price |
 Magic Dumpling Maker Kit, Set of 4 |
|
Check Latest Price |
 COTEY 6 Inch Stainless Empanada Press |
|
Check Latest Price |
| Mumsung 4-Size Empanada Maker Set |
|
Check Latest Price |
 Proshopping 5 Inch Stainless Goya Press Mold |
|
Check Latest Price |
 CucinaPro Electric Empanada Maker Machine |
|
Check Latest Price |
 FineMade Electric Empanada Maker 1000W |
|
Check Latest Price |
1. Zoie + Chloe 3-Piece Dough Press Set – The Most Proven Set on the Market
- ✓Three sizes cover everything from small turnovers to full-size empanadas
- ✓Round cutter on the back saves a separate tool
- ✓Over 11k reviews and the largest feedback base we found
- ✓Dishwasher safe and phthalate free
- ✕Hard plastic needs real arm pressure for a firm seal
- ✕Molded-in handles give little closing force
- ✕Scalloped rim catches dough more than the flat surface
- ✕Hinges can crack on heavy batches
4, 5 and 6 inch plastic molds
Integrated round cutter
Crimped edge
Dishwasher safe
With more than 11,000 owner reviews behind it, this set is the closest thing to a settled verdict in a category full of guesswork. Owners most often single out the 5 inch mold as the one they use for a standard beef empanada.
What stands out is the reverse side. Flip the press over and you have a matching round cutter, so your dough disc is always exactly the right diameter. That single feature removes the most common beginner error, which is a disc that is too small to reach the crimp ring.
The plastic is firm and unforgiving. If you have low wrist strength or plan to press a lot in one sitting, the 4 inch mold is noticeably harder work. Reviewers also flag the hinge as the part most likely to give out, and dough does like to catch in the scalloped rim if your flour dusting is thin.
Three Molds, One Backside Cutter
The 4, 5, and 6 inch spread is a genuinely useful range for a home kitchen. The 4 inch mold handles bite-sized turnovers and mini dumplings, the 5 inch is the workhorse for a standard beef empanada, and the 6 inch covers a generously filled Colombian-style pie.
Because the cutter is molded into the back of each press, there is no measuring step. You roll the dough, lay the press on top, and twist. Reviewers consistently mention this as the feature that speeds up batch work the most.
How the Crimped Edge Performs in Hot Oil
The crimp teeth are shallow but wide, which produces a seal that holds through frying without the aggressive slicing you get from sharper steel edges. Owners using this set for fried batches report intact seams rather than split edges.
The failure mode is pressure, not design. Reviewers who report leaking are almost always overfilling an over-large cavity, or not pressing firmly enough to fully engage the teeth.
Dishwasher Cleaning and the Plastic Question
These are dishwasher-safe and phthalate free, and they wipe clean without fuss. The plastic will not rust, which is the main long-term advantage over lower-grade steel presses.
The counterargument is durability. Plastic hinges flex and eventually crack under sustained batches, and reviewers of this set report that clearly. For occasional holiday cooking, that tradeoff works fine. For weekly production, steel is a better bet.
If you want a single set that covers the most scenarios and has the widest feedback base, this is the one we would put in a first kitchen. Read the pierogi press roundup next if you mostly make filled pasta rather than fried pastry.
2. Alpha Living 8 Inch Cast Iron Tortilla Press – Heaviest Build, Widest Reach
- ✓Serious heft that resists rust
- ✓8 inch plate suits large empanadas and flatbreads
- ✓Also handles smashed burgers and thin cutlets
- ✓Flat enough to store in a cabinet
- ✕Some versions are die-cast aluminum rather than cast iron
- ✕Coating can be bumpy and dough sticks without parchment
- ✕Lever can snap after weeks or months
- ✕Plates can arrive warped
8 inch cast iron plates
Hinged lever press
Manual operation
6.52 pounds
This is the heaviest press in the roundup, at 6.52 pounds. That weight is not a gimmick. It means the closing stroke delivers far more force than any plastic mold, and if you fill generously this is the press most likely to close cleanly on the first try.
It is technically a tortilla press that works brilliantly for empanadas, arepas, and tostones, which makes it a strong choice if you want one heavy tool for several flatbreads.
Why the Lever Changes the Sealing Outcome
A hinged lever converts your arm strength into a long mechanical advantage. You can apply far more pressure at the plate than your hand could produce pressing directly downward, and that pressure is what fully engages the crimp ring.
Buyers making large, heavily filled empanadas report strong results from this press. If your filling is chunky rather than a smooth paste, the 8 inch plate gives the dough enough room to close over the top without splitting.
The Tortilla Press Comparison Nobody Expects
Several home cooks we know simply use a cast iron tortilla press for empanadas, which is exactly what this product formalizes. Reddit threads in the cooking communities show people dividing dough into 24 pieces, flattening them, and pressing them in a standard tortilla press.
That approach works. The trade-off is shape: a tortilla press makes a flat, round turn-over without a defined crimp, and the seal is only as good as the dough’s ability to stick to itself. If you want the crimped edge that holds through deep frying, a dedicated mold is the better tool.
Build Quality Is the Weak Point
Here is the honest problem. A meaningful share of reviews report the lever snapping after weeks or months, and some buyers received die-cast aluminum versions marketed as cast iron. The stated material and the actual part do not always match.
Bumpy coatings are the second complaint, and that one has a simple fix. Use parchment between the dough and the plate, which owners say eliminates sticking almost entirely.
Buy this if you also make arepas and pressed flatbreads and want one heavy tool for all of it. Weigh the 6.52 pounds before committing if your kitchen storage is tight. For a dedicated metal-working press, the shop press roundup covers heavier bench-style options.
3. KAYCROWN 6 Inch Stainless Steel Press – Best Stainless Steel Value
- ✓Steel is far more rigid and durable than plastic
- ✓Four sizes cover gyoza through large empanadas
- ✓Sharp outer edge cuts dough without a separate tool
- ✓Will not rust and rinses clean
- ✕Sealing needs firm
- ✕deliberate downward pressure
- ✕Large sizes are awkward for store-bought gyoza wrappers
- ✕A few buyers reported used or light-feeling units
- ✕6 inch size runs bigger than expected
Food grade 18/8 stainless steel
Sizes 3.25 to 6 inch
Sharp integrated cutter
Long handles
Roughly 4,300 owners have bought this press, and the consensus is unusually consistent: the stainless body is markedly more durable than the plastic alternatives, and the long handles are what make it comfortable. The complaints are about finishing technique, not construction.
The 18/8 steel is mirror polished, which is not just cosmetic. A polished surface has fewer micro-pores for dough to grab onto, and it is a large part of why reviewers report clean release without heavy flouring.
Size Range From 3.25 to 6 Inch
Four diameters let you run one tool for a whole menu. The 3.25 inch mold is a proper gyoza size, the 4 inch works for pierogi and potstickers, the 4.75 inch is a standard turnover, and the 6 inch handles a large beef empanada.
That flexibility is why it edges out the single-size steel presses. The catch is that the bigger molds do not suit thin store-bought wrappers. If you are working with packaged gyoza skins, use the smaller molds.
Handle Length and the Firm Seal
The long handles are the real ergonomic story. You can generate significant closing force without a lever arm, which means the crimp ring fully engages even on stubborn fillings. Reviewers who had trouble with plastic presses report that the switch to steel largely solved it.
Do not be gentle with it. The most common note among owners is that sealing is inconsistent until you press decisively. A half-hearted stroke leaves the rim open, and reviewers suggest wetting the edge with water first if the seal still refuses to hold.
The Integrated Cutting Edge
The outer rim is sharp enough to cut dough circles directly, which removes a second tool and a second mismatch. Roll out the dough, press down, twist, and the disc is sized correctly by construction.
Over time that edge is the part to watch. It does not dull quickly, but once it does, cutting becomes slow and the disc sizes drift. A pass with a fine sharpening steel every few months keeps it honest.
This is the pick for anyone who plans to keep their press for years. Stainless of this grade rarely corrodes in a home kitchen, and in practice owners report these lasting well beyond any short formal guarantee period. The Korean hotteok press roundup covers another style of hinged metal press worth comparing.
4. Machika 4-Size Empanada Press Set – Four Evenly Spaced Sizes
- ✓Four sizes in a single set
- ✓Deep crimping teeth that seal reliably
- ✓Fast dough cutting with little pressure
- ✓No sharp points so kids can help
- ✓Dishwasher friendly
- ✕Plastic hinges crack under heavy batch use
- ✕Cutter is smaller than the sealing area so edges can miss the teeth
- ✕One reviewer received four identical sizes
3, 4, 5 and 6 inch presses
Integrated dough cutter
Crimped edge
Food safe plastic
Four presses at 3, 4, 5, and 6 inches give you one tool for everything from mini dumplings to a large beef empanada, and the steps between them are evenly spaced. Reviewers also like the crimping teeth specifically, describing them as deep enough to form a real seal.
The listing highlights Jamaican beef patties and stuffed biscuits alongside empanadas, pierogi, and ravioli, and owners confirm that versatility. This is a genuinely multi-use pastry tool rather than a single-purpose gadget.
Crimp Teeth That Actually Bite
The sealing edge here is deeper than most plastic molds in the category, and that matters more than it sounds. Shallow crimps create a decorative ridge; deep crimps displace air and dough together, which is what actually bonds the seal.
Owners making large 50-piece batches report that the crimp held through baking, which is the test most of them never do. For a plastic press, that is a good result.
One Design Flaw Worth Knowing
The dough cutter is smaller than the sealing area. That sounds trivial, but it means a disc cut with the back of the press can sit inside the crimp ring without touching it, so the perimeter never fully seals.
The fix is simple: cut your discs a little larger than the mold, or roll the dough with a separate cutter. Several reviewers identified this themselves after seeing leaks in early batches.
Durability Under Heavy Batches
Multiple reviews report hinges snapping during large batches, which is the recurring weakness of every plastic press here. Treat it as a tool for holiday and party cooking rather than a daily production machine.
The absence of sharp points is worth mentioning for a different reason. Families frequently cook these together, and a press without dangerous edges is a reasonable choice when children are helping.
Choose this over smaller plastic sets if the range of sizes is what you care about most. It is also the safest of the presses to hand to a teenager who is learning to cook.
5. Brew To A Tea 3-Pack Dough Press Set – Best Starter Set for Beginners
- ✓Three sizes cover most small and medium pastries
- ✓Matching circle cutter on the back simplifies portioning
- ✓Crimped edges hold filling without fuss
- ✓Dishwasher safe and easy to wipe clean
- ✓Bright colors that appeal to younger cooks
- ✕Plastic hinge is the weak point and can break with sustained use
- ✕Size steps are close together so results look similar
- ✕Dough sticks in the crimped rim unless floured or greased
Three assorted sizes
Crimped sealing edge
Backside circle cutter
Dishwasher safe
Owners consistently describe this as a colourful, approachable starter that makes the whole process faster on day one. For a first time press buyer, the appeal is obvious: three sizes, a built-in cutter, and nothing to figure out.
It handles calzones, turnovers, and dumplings well, and the cleanup is genuinely a fifteen-second job. The important caveat is that the three sizes are close together, so you get less variety than the number of molds suggests.
Why the Three Sizes Feel Similar
Owners note the diameters are close enough that finished pastries look much the same. If you plan to serve a range of sizes visually, this set will disappoint. If you just want a reliable turnover, it is fine.
Because the presses are plastic, the seal depends on how much flour you use. Reviewers who dust generously report no sticking at all, while those who press straight from the roll report dough caught in the rim.
Best For Learning the Technique
A press teaches the filling-to-dough ratio by letting you fail cheaply. If you overfill, you open it, scrape it out, and try again in seconds. That quick iteration is much harder with a heavy cast iron lever.
It is also a good gift, which reviewers mention repeatedly. The colors are bright and the shapes are friendly, and nothing about it looks like serious equipment.
Cleaning Without Fuss
Dishwasher safe food-safe plastic means cleanup is minimal. Rinse under warm water, run the top rack, and let it dry. There is no seasoning, no oil, and no rust risk.
The tradeoff versus steel is a shorter service life under constant use. The hinge is the component to watch, and it is the component owners report failing.
If this is your first press and you cook a dozen or two at a time, it is a sensible place to start. Move up to a stainless model when you find yourself doing larger, more frequent batches.
6. AUAM Stainless Steel Dumpling Maker 2-Pack – Best for Dumplings and Gyoza
- ✓304 stainless steel that resists rust
- ✓Rinses clean in seconds
- ✓Fast and simple with dough rarely sticking
- ✓Wavy crimped edge holds filling through boiling
- ✓Buyer-friendly replacement support
- ✕3 and 3.75 inch molds are small for true empanada size
- ✕Seal is inconsistent unless the edge is wetted first
- ✕One unit's handle broke on first use
- ✕Too much pressure deforms the dough and too little leaks
3 inch and 3.75 inch molds
304 stainless steel
Wavy crimped edge
Dishwasher safe
At 4 stars, this sits below the rest of the list, and the reviews explain why: the two sizes are small. If you want full-size empanadas, look elsewhere. If you make dumplings, gyoza, or potstickers, the stainless body and wavy crimp genuinely shine.
Reviewers are clear that wetting the edge before pressing makes a decisive difference. A light brush of water is enough, and it turns an inconsistent seal into a reliable one.
Real 304 Stainless, and the Support Behind It
304 stainless is the grade used for cookware and it will not rust under kitchen conditions. Reviewers who previously owned steel dumpling molds that corroded report this one staying clean with no effort beyond rinsing.
Responsive after-sales support is also worth noting. One owner reports a handle breaking on first use and being replaced, which is better service than most of this category offers.
The Sealing Window Is Narrow
This is a delicate press rather than a forceful one. Owners report that pressing too hard deforms the dough and pushes the filling out of alignment, while pressing too lightly leaves the edge open. The window is narrower than with the larger steel presses.
Light, even pressure plus a wetted edge solves it. If you are new to pressing, treat the first few attempts as calibration.
Where These Sizes Actually Fit
A 3 inch mold is a classic gyoza size and a 3.75 inch mold handles standard dumplings and small ravioli. Both work well with thin store-bought wrappers, which is the one job they are genuinely best at.
For anything resembling a Latin empanada with a meat filling, these are undersized. Choose a 5 or 6 inch press instead.
Buy this for the dumpling and potsticker side of your cooking. It is quick, it cleans in seconds, and the responsive support reduces the risk on a tool with a known failure point.
7. Magic Dumpling Maker Kit, Set of 4 – Best Hinge Design of the Plastic Sets
- ✓Steel pin hinges are sturdier than glued plastic handles
- ✓Four sizes cover dumplings
- ✓pierogi
- ✓hand pies and turnovers
- ✓Included pastry mat cuts sticking during prep
- ✓Dishwasher safe and easy to clean
- ✓Free recipe eBook helps beginners
- ✕Hinges can still crack if a press is dropped
- ✕Largest press is smaller than some buyers wanted
- ✕Several sizes overlap so extras go unused
Four press sizes
Stainless pin hinges
Food-grade plastic
Includes non-stick pastry mat
At 4.3 stars, it earns the second-highest rating in this roundup, and the reason is specific: it uses stainless steel pins for the hinges instead of glued-on plastic. Reviewers single that detail out as clearly more durable than competing plastic sets.
Its included pastry mat also adds real value. The measurement guides help you cut consistent discs, and the non-stick surface reduces sticking during prep.
Steel Pin Hinges Fix the Usual Weak Point
Nearly every complaint about plastic presses in this roundup comes down to the hinge. Steel pins through the hinge holes transfer the load into metal rather than into a glued joint, so the joint does not fatigue the same way.
That does not make it indestructible. Reviewers still report cracks after dropping a press, but the failure rate in practice is lower than competing plastic sets.
Four Sizes That Cover a Broad Menu
The set spans momos, gyoza, potstickers, empanadas, and turnovers. Reviewers appreciate the range but note that the sizes overlap enough that some go unused in practice.
The flip side is that nothing is wasted. A press you never reach for is still a press, and the whole set stacks flat in a drawer.
Cleaning and the Included Extras
Food-grade plastic and fully dishwasher safe means cleanup matches the rest of the plastic presses. Wipe or wash, no oiling needed.
The recipe eBook is genuinely helpful for a first batch, mostly because it addresses dough consistency directly. That is the single biggest factor in whether a first batch succeeds.
If you want plastic but not the usual flimsy hinge, this is the smarter version of the same idea. It is also a good gift set, since four presses cover every size a beginner might reach for.
8. COTEY 6 Inch Stainless Empanada Press – Built for Large Empanadas
- ✓Sharp stainless edges cut and seal without tearing
- ✓Solid hinge holds alignment well
- ✓Consistent seals when the dough is chilled
- ✓Works for empanadas
- ✓calzones and hand pies
- ✓Dishwasher safe and easy to flour
- ✕Larger than expected
- ✕so it suits big empanadas only
- ✕Sharp crimp can slice the fold and squeeze filling out
- ✕Handle can loosen with use and need tightening
- ✕Dough sticks in warm conditions
6 inch stainless steel press
2-in-1 cutter and crimper
Handles 2mm to 4mm dough
Dishwasher safe
This is one of the two largest dedicated presses in the roundup at 6 inches, and owners making big, generously filled empanadas rate it highly. The stainless is food grade, the hinge is solid, and the crimp produces even results once the dough is cold.
Several reviewers mention that this works well with kids, which tracks with the 2-in-1 design. One tool cuts the disc and forms the pocket, so there is less for a beginner to get wrong.
A True 6 Inch Cavity
At 6 inches, this press produces a larger empanada than the 5 inch options. That is the point. Buyers who want the size you get at a Colombian bakery rather than a small party bite choose this deliberately.
The trade-off is that the same cavity is wrong for dim sum. Reviews split on this, with some buyers finding it larger than expected and best suited to large pies only.
Handling Dough From 2mm to 4mm
The stated dough thickness range is a useful clue about how forgiving this press is. Thicker dough needs more closing force, and the stainless body plus solid hinge absorb that without flexing.
Chilled dough is the key detail reviewers repeat. Cold dough releases from the polished steel cleanly, while room-temperature dough sticks to the surface and needs heavier dusting.
The Sharp Crimp Trade-Off
A deeper cut seals better but can also slice through the folded edge and squeeze filling out at the fold. Several owners report exactly this, particularly with thick fillings.
Fill slightly less than feels right and the issue disappears. The handle is a second watch item, since it loosens with use and occasionally needs tightening.
Choose this if empanada size is the whole point, and skip it if you want a dumplings-and-dim-sum tool. For a mid-size compromise, the 5 inch press further down is closer to the store-bought disc size.
9. Mumsung 4-Size Empanada Maker Set – The Tightest Seal We Found
- ✓Highest rating on this list at 4.6 stars
- ✓Very tight seal that survives baking
- ✓frying and boiling
- ✓Deep cavity accepts generous filling without bursting
- ✓Matching cutters for all four sizes
- ✓Integrated edge trims excess dough
- ✕Heavy 1.7 pound set with a wide storage footprint
- ✕Small 2.6 inch cavity is fiddly to fill
- ✕Deep cavities need a filling spoon to portion correctly
6, 4, 3 and 2.6 inch sizes
Deep cavity
304 stainless cutters
Filling spoon included
At 4.6 stars, this carries the highest rating on our list, and owners most consistently describe a single outcome: the seal holds. A large share of its reviews sit at five stars, which is unusual in this category.
The mechanism is a deep crinkle edge combined with a deep belly. The cavity gives filling somewhere to go instead of forcing it against the seam, and the crinkle pattern creates a longer, more convoluted seal line than a simple ridge.
Why the Deep Cavity Prevents Bursting
Overfilling is the most cited cause of empanadas bursting or leaking, and it is a geometry problem. A shallow cavity reaches its limit quickly, so the only place the extra filling goes is out through the seam.
A deeper cavity holds a generous amount without stressing the edge. Buyers report filling these noticeably fuller than with standard presses and still getting intact results after frying and baking.
Four Presses, Four Cutters, One Spoon
Each of the four sizes comes with a matching dough cutter, plus a filling spoon sized to the cavity. Owners like having the spoon because it controls portion size, which is the other half of the leak problem.
The integrated edge also trims excess dough as you press, so the finished empanada has a clean border rather than a ragged one. That matters if you are plating them for guests.
Bulk Is the Trade-Off
Four presses, four cutters, and a spoon come to about 1.7 pounds and a wide footprint. Owners who store presses in a cabinet acknowledge the space, though the set stacks reasonably.
At the other end, the 2.6 inch cavity is genuinely fiddly to fill. It suits experienced hands rather than beginners working on small dumplings.
Coverage is the quiet strength of this set, and it matters for a tool that will get dropped at some point. If your priority is a seal that holds, this is the press to buy.
10. Proshopping 5 Inch Stainless Goya Press Mold – Best for Store-Bought Discs
- ✓Sized to match common 5 inch store-bought discs
- ✓Solid stainless that will not rust or break
- ✓Long handles make fill-fold-press quick
- ✓Smooth surface rinses clean in seconds
- ✓Also works as a dough skin cutter
- ✕Single fixed 5 inch size with no smaller option
- ✕Handle screw loosens with repeated use
- ✕Very little press travel means careful filling is needed
5 inch stainless mold
2.5 inch handles
2-in-1 press and cutter
Dishwasher safe
This mold is 5 inches across, which is exactly the size of the common Goya-style empanada discs you can buy pre-made. Buyers who already stock those discs rate it highly for that reason alone: no rolling, no cutting, no mismatch.
It is also a simple, honest tool. Two stick handles of 2.5 inches, mirror-polished food grade steel, and a cutting edge that doubles as a dough skin cutter.
Matching the Store-Bought Disc Exactly
Using pre-made discs removes the hardest part of pressing, which is rolling a circle to the right diameter by eye. The disc drops in, the filling goes on, and the tool does the rest.
If you are new to making empanadas, this is the lowest-friction way in. It also cuts down on wasted dough, since there is no trimming step.
Limited Travel, Careful Filling
With only 2.5 inch handles and a fixed cavity, this press has very little stroke. That means the filling has to be right the first time. Too much and it pushes out, too little and the empanada looks flat.
Reviewers who get consistent results measure the filling rather than eyeballing it, starting with a modest spoonful per disc and adjusting from there.
One Size, and That Is the Point
There is no smaller mold in this set, so it cannot make gyoza or small turnovers. If you want a multi-size tool, the 4-piece sets earlier in this list cover more ground.
The handle screw is the component to watch, and it loosens with repeated use. A quick tighten every few batches prevents it from working loose mid-press.
Buy this if you buy your dough rather than make it. It removes an entire step, and the stainless body will outlast the press category average.
11. CucinaPro Electric Empanada Maker – Easiest for Beginners, Fewest Features
- ✓No hand sealing so results are uniform for beginners
- ✓Heats quickly without a separate pan of oil
- ✓Removable non-stick plates are easy to clean and store
- ✓Churro plates add a second use
- ✓Included circle keeps dough sizing consistent
- ✕Cooks only two small empanadas per batch
- ✕Plates can crush empanadas and leave the center undercooked
- ✕Small cavity limits filling quantity
- ✕No power switch or temperature control
- ✕US 2-pin plug only
Electric 120V countertop unit
Removable non-stick plates
Cooks 2 per batch
Dough cutting circle included
This is the lowest-rated machine here, at 3.9 stars, and the reviews are direct about why. The appeal is genuine though: it removes the entire hand-sealing step, which is what beginners struggle with most. There is no crimp to get wrong.
It is a countertop machine at 7 by 11 by 12 inches weighing about 1.34 kg, with four removable non-stick plates including churro molds that make up to six at a time.
No Sealing Skill Required
The machine presses and cooks in one step, so a first-timer cannot produce a bad seal. Owners consistently describe this as the reason to buy one at all, and it is a legitimate reason.
The pressed results are more uniform for beginners, and it heats quickly without a separate pan of hot oil, which is a real safety and cleanup win in a small kitchen.
The Two-Piece Limit
2 empanadas per batch is the constraint that decides this for most people. A family dinner needs a dozen, which means six cycles, and a small family still runs several.
The cavity is also small, so filling quantity is limited. Reviewers report the plates can crush the empanada, and that the center is sometimes undercooked because the fixed heat cycle has no adjustment.
No Controls and a Region-Locked Plug
There is no power switch and no temperature control. Owners improvise timing with an external timer and adjust the bundled recipes, which is exactly the friction that keeps this rating low.
The US 2-pin plug draws several one-star reviews from buyers outside the United States, and the US-only plug makes it unsuitable in other regions.
The churro plates are the sleeper feature and get frequent praise for dessert nights. If you can live with a two-piece batch and no controls, it removes the hardest part of empanada making entirely.
12. FineMade Electric Empanada Maker 1000W – Best Electric Batch Size
- ✓Largest electric batch here at 4 six-inch empanadas
- ✓Temperature dial lets you adjust doneness
- ✓Non-stick stainless surface wipes clean
- ✓Press mold included so dough matches the plates
- ✓Works for pierogi
- ✓calzones and potstickers
- ✕Heavy 4 pound body with a tall counter footprint
- ✕Non-stick coating reported peeling after a few months
- ✕Recipe booklet needs adjusting for reliable results
- ✕120V US plug limits use outside North America
1000W 120V electric griddle
4 six-inch empanadas per batch
Temperature control dial
Press mold included
This is the electric machine to buy if you want an electric machine. It cooks four six-inch empanadas per batch in about 15 minutes, more than double the two-piece unit, and it has a temperature control dial that the cheaper machine lacks.
At 4.3 stars, it ties the Magic Dumpling kit for the second-highest rating here. The included press mold is a nice touch, because it sizes the dough to match the cooking plates exactly.
Four Six-Inch Empanadas Per Cycle
Batch size is the entire argument for a 1000W electric griddle. Two at a time is a demonstration; four at a time is a meal. Owners doing holiday batches report that the larger cavity is what makes the machine practical.
At 6 inches per empanada, the output is large. The plates cook them about 1 inch thick, so these are substantial filled pastries rather than appetizer size.
Temperature Control Changes the Result
The dial, plus a keep-warm setting, is what separates this from cheaper electric presses. Adjusting the heat means you can compensate for a wet filling or a cold dough instead of guessing.
Reviewers who had failure with other electric machines credit the dial. The non-stick stainless surface also wipes clean without the soaking a battered plate requires.
Coating Wear Is the Real Watch Item
Several buyers report the non-stick coating flaking into food after two or three months, even with silicone utensils. That is a durability concern worth factoring in if you plan to use it often.
The bundled recipe booklet also needs adjusting, according to owners, before results are reliable. The 4 pound body and 13.77 inch depth need real counter space, and the 120V plug is US only.
Beyond empanadas, owners use it for pierogi, calzones, potstickers, Jamaican beef patties, and breakfast sandwiches. If you want an electric machine and batch size matters most, this is the one to buy.
How to Choose an Empanada Press That Actually Seals
Most disappointed press buyers did not buy the wrong tool. They bought a good tool and then fought dough that was too warm, too wet, or too full. The press matters, but the technique matters more.
Dough Chemistry Comes Before the Press
Dough hydration, resting, and chilling are what determine whether a seal holds. A press can only crimp what is already in the right condition.
Work the dough until it is smooth and no longer sticky to the palm, then rest it under cloth for at least 30 minutes. Resting lets the gluten relax, which is the difference between dough that stretches to fit and dough that tears at the fold.
Then chill it. Cold dough is firmer, releases from a polished press surface far more readily, and resists spreading in the fryer. Reviewers across multiple products describe chilled dough as the single biggest improvement to their results. Room temperature dough sticks, tears, and leaks.
Match the Press Diameter to the Filling Amount
This is the sizing question almost nobody answers clearly, and it decides how full your empanadas should be.
A 2.6 inch mold suits a teaspoon of filling and nothing more. A 3 inch mold handles a slightly rounded tablespoon. At 4 inches you are into proper empanada territory with a generous spoonful. The 5 and 6 inch molds are built for a heaped filling, and the 6 inch cavity is where a deep-belly design really pays off.
The rule is simple: if the press closes with visible resistance and the dough edge bulges, you have overfilled it. That bulge is where the split happens in hot oil.
Stainless Steel or Plastic
Stainless is sturdier, will not rust, releases dough better, and sharpens back to a clean cutting edge. Plastic is lighter, cheaper, dishwasher safe, and usually gentler on the hands for a few pieces.
Where plastic falls down is longevity. Hinges crack, and the crimp teeth deform. Several of the plastic sets here have owners reporting hinge failures during sustained batch work, while the stainless presses draw no such complaints.
If you make empanadas weekly, buy steel. If you make them three times a year, plastic is genuinely fine and the money saved goes toward good dough.
Manual Press, Hand Rolling, or Tortilla Press
Home cooks substitute a tortilla press constantly, and several Reddit threads in the cooking communities show people dividing dough into 24 pieces, flattening them by hand, and pressing them flat. It works for a modest batch.
A tortilla press gives you a round turnover with a seam, not a crimp. The seal depends entirely on the dough bonding to itself. For shallow-fried hand pies that is workable; for deep frying at 350 degrees, a properly crimped edge is the difference between intact and split.
Fork crimping is the other hand method and it produces a decent seal, just a less attractive one. It also takes longer per piece, which defeats the purpose of buying a press in the first place. If you are still deciding, our best garlic press guide covers a similar small-pressing-tool decision.
How to Stop Dough Sticking to the Press
Cold dough is the first fix and it solves most of the problem before it starts. Beyond that, dust the press lightly with flour before each use, and tap off the excess so you are not creating new patches.
Steel presses with mirror-polished surfaces need the least intervention. Plastic molds with scalloped or crimped rims trap more dough, so dust those more generously. Reviewers also note that a light brush of water on the dough edge improves the seal even when it increases sticking slightly, because the wet edge bonds more strongly.
Keep a small flour shaker next to the press. It is the most effective tool in this entire article, and it costs almost nothing.
Troubleshooting the Four Common Failures
Empanadas leak in the fryer, the dough tears, the shape comes out lopsided, or the seam opens. Each has a specific cause, and none of them is usually the press.
Leaking means overfilling. A dough edge that bulges when the press closes is the giveaway. Open it up, remove a spoonful, and try again. Torn dough means the dough was too warm or the disc was rolled too thin at the edge. Lopsided shapes mean the filling was off-centre, and the crimp ring picks up more dough on one side.
An uneven crimp on an otherwise good press usually means you pressed at an angle. Keep the top plate flat and use even downward force rather than one-sided pressure.
Cleaning, Rust Prevention, and Edge Care
Stainless presses should be washed warm and dried immediately. Standing water is what causes surface spotting even on 18/8 steel, so do not leave a press in the sink overnight.
For cast iron, dry it on the burner for a minute after washing. Cast iron is rust resistant only while it stays dry and lightly oiled, and a thin coat of neutral oil after each use is all it needs.
The cutting edge deserves attention. Wipe it clean of dough and starch immediately after use, because dried starch is abrasive and will dull a steel edge faster than almost anything else in the kitchen. A pass with a fine sharpening steel every few months keeps the cut clean and the disc sizes consistent.
Finishing Without a Deep Fryer
A manual press produces a raw empanada that still needs a final cook, and an air fryer at around 350 degrees does a very good job. Turn them in the basket so the seam sits on the grate and air can circulate underneath.
Baking works too. Brush or spray the sealed empanadas with a little oil so the dough browns rather than dries, and bake on a preheated sheet until the shell is crisp and the filling is steaming.
The press does the same job either way, which is worth remembering when a manual tool is being compared against an electric machine. The only thing you give up is the automated final cook.
Frequently Asked Questions
What is the best empanada press?
The best empanada press is one whose crimp ring fully closes around a properly chilled dough disc, and the Zoie + Chloe 3-piece set is our top pick because it has the widest review base, three sizes at 4, 5 and 6 inch, and a built-in dough cutter on the back. The Mumsung 4-size set produces the tightest seal, and the KAYCROWN 6 inch press is the best stainless steel option for frequent use.
What size press do I need for empanadas?
For standard empanadas, a 4 to 6 inch press is the right range. A 2.6 or 3 inch mold suits gyoza and small dumplings, 3.75 inches handles standard dumplings and ravioli, 4 inches is a small turnover, and 5 to 6 inches gives you a generously filled main-course empanada. A multi-size set covers the whole range in one tool.
Are empanada presses dishwasher safe?
Most plastic presses are dishwasher safe, and all of the stainless steel presses in our roundup are too. Wash stainless presses in warm water and dry them immediately, because standing water causes surface spotting even on 18/8 steel. Cast iron presses should be dried on the burner and given a thin coat of neutral oil.
How do I stop dough sticking to the press?
Chill the dough first. Cold dough releases far better from any press surface, and this solves most sticking before it starts. Beyond that, dust the press lightly with flour before each use and tap off the excess, and focus extra flour on the crimped rim, which traps more dough than the flat surface. A light brush of water on the dough edge improves the seal.
Can I use a tortilla press instead of an empanada press?
Yes, and many home cooks do. A tortilla press makes a round turnover with a plain seam rather than a crimp, so the seal relies on the dough bonding to itself. That works for shallow-fried hand pies and modest batches, but a properly crimped empanada press holds far better in hot oil and gives you a more consistent shape.
Why do my empanadas leak when I fry them?
Overfilling is the most common cause, and it is a geometry problem. If the dough edge bulges when the press closes, that is where the shell will split. Remove a spoonful of filling and press again. A loose seal or dough that tore at the fold also leaks, so check that your dough was rested and chilled before pressing and that you used even downward force.
Is a dumpling press worth it buying?
A dumpling press is worth it if you make dumplings, gyoza, potstickers, pierogi, or ravioli, since it is the same tool as an empanada press with a smaller mold. A 3 inch stainless mold is the classic gyoza size and a 3.75 inch mold handles standard dumplings. The small stainless two-packs are not large enough for true empanada size.
How many empanadas can I make in an hour?
With a manual press, a practiced cook manages roughly 20 to 40 sealed empanadas per hour including rolling, filling, and pressing. The electric machine that cooks four six-inch empanadas per 15-minute cycle produces about 16 per hour including cooking time, while the two-piece electric model only manages about 8 per hour because the cavity is small and the batch size is fixed.
The Verdict on the Best Empanada Presses
If you want the safest first purchase, the Zoie + Chloe 3-piece set is the one to buy. It has three useful sizes, a built-in cutter, and more owner feedback behind it than any other press on this list.
If a seal is the thing that has failed you before, the Mumsung 4-size set wins on the deep crinkle edge and deep cavity. If you press every week and want something that will last, the KAYCROWN 6 inch stainless press is the durable choice, and the 6 inch COTEY is the pick when size is the priority.
If you mostly make smaller filled pastries, the stainless two-pack is the right tool, and the 4-piece plastic set covers the most ground in one box. For a beginner who wants no hand sealing at all, the FineMade electric machine cooks four six-inch empanadas per cycle, which is the largest electric batch here.
Whatever you choose, chill the dough, fill conservatively, and dust the press. Those three habits solve more seal failures than any tool on this list can.
Leave a Comment