Making Empanadas

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1. A filling is prepared with cooked shellfish, onions and a seasoning of cumin, oregano, sweet paprika, and pepper. Maura McEvoy
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2. The empanada dough is divided into balls and rolled into 6″¿8″ rounds. Maura McEvoy
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3. Next, about 2 tbsp. of the filling is spooned into the center of each round. Maura McEvoy
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4. The dough is dampened with water to make it sticky, then folded over to enclose the filling. Maura McEvoy
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5. The dough is sealed with one’s fingertips.
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6. The excess dough is then trimmed with a pastry knife. Maura McEvoy
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7. 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 McEvoy