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 ReadingMixed Seed Upside-Down CakeBy ALEX TESTEREHow to Trim an ArtichokeBy SAVEUR EDITORSA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERSee AllContinue to Next StoryADVERTISEMENTADAD
