TechniquesMaking Empanadas1. A filling is prepared with cooked shellfish, onions and a seasoning of cumin, oregano, sweet paprika, and pepper.2. The empanada dough is divided into balls and rolled into 6"¿8" rounds.3. Next, about 2 tbsp. of the filling is spooned into the center of each round.4. The dough is dampened with water to make it sticky, then folded over to enclose the filling.5. The dough is sealed with one's fingertips.ADVERTISEMENTADAD6. The excess dough is then trimmed with a pastry knife.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.Keep ReadingBlack Currants Are the Bold Berry You’re Not Using (Yet)By RYAN MCCARTHYRoast Chicken With Apricots and CurrantsBy JULEE ROSSO AND SHEILA LUKINS WITH SARAH LEAH CHASEBizcocho Dominicano (Dominican Cake)By VILMA LOPEZZeppole di San GiuseppeBy NICK MALGIERISfinci di San GiuseppeBy CINDY SALVATOChewy Oat BarsBy CHRISTINA TOSIBourbon Pecan SouffléBy ORALIA PEREZAcarajé Com Camarão (Black-Eyed Pea Fritters With Shrimp)By EMME RIBEIRO COLLINSWhy Prunes Deserve a Permanent Place in Your PantryBy FARIDEH SADEGHINSee AllContinue to Next StoryADVERTISEMENTADAD
