1. 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.6. 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 McEvoy
