TechniquesMaking Empanadas1. A filling is prepared with cooked shellfish, onions and a seasoning of cumin, oregano, sweet paprika, and pepper. Maura McEvoy2. The empanada dough is divided into balls and rolled into 6"¿8" rounds. Maura McEvoy3. Next, about 2 tbsp. of the filling is spooned into the center of each round. Maura McEvoy4. The dough is dampened with water to make it sticky, then folded over to enclose the filling. Maura McEvoy5. The dough is sealed with one's fingertips. ADVERTISEMENTADAD6. The excess dough is then trimmed with a pastry knife. Maura McEvoy7. Finally, the empanadas are completed and ready to be fried until they're crisp and golden on the outside, piping hot on the inside. Maura McEvoyKeep ReadingHow to Make a Perfectly Balanced, Complex Amaro at HomeBy ALEX TESTEREHow to Make a Cheese Wheel Cake, the Ultimate Holiday CenterpieceBy ALYSE WHITNEYMastering the Art of the Cheese Cart: Your New Go-To Holiday TraditionBy ALYSE WHITNEYWhy Quince, the World’s Most Stubborn Fruit, Deserves a Spot on Your TableBy BENJAMIN KEMPERWisconsin Fried Cheese Curds With Ranch DressingBy THE TURK’S INNKhoresh-E Beh (Chicken and Quince Stew)By FARIDEH SADEGHINQuince Frangipane TartBy BENJAMIN KEMPERVanilla Bean Cheesecake With Hatch Chile MarmaladeBy HANNAH AND ZACHARY WELTONHow to Cook With Puntarelle, the Bitter Green Romans Can’t Live WithoutBy KATIE PARLASee AllContinue to Next StoryADVERTISEMENTADAD
