Making Empanadas Published Dec 19, 2007 10:00 AM Food SHARE 1. A filling is prepared with cooked shellfish, onions and a seasoning of cumin, oregano, sweet paprika, and pepper. Maura McEvoy 2. The empanada dough is divided into balls and rolled into 6″¿8″ rounds. Maura McEvoy 3. Next, about 2 tbsp. of the filling is spooned into the center of each round. Maura McEvoy 4. The dough is dampened with water to make it sticky, then folded over to enclose the filling. Maura McEvoy 5. The dough is sealed with one’s fingertips. 6. The excess dough is then trimmed with a pastry knife. Maura McEvoy 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 MORE TO READ RELATED Brined Beauties 23 pickle recipes from around the world. READ NOW RELATED A Step-by-Step Guide to Waterbath Canning Master preserver Camilla Wynne breaks down the traditional... RELATED So Much More Than Spice From green chile grits to Scotch bonnet jelly...
