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 This Plant-Based Ice Cream Shop Is Channeling Taiwanese Flavors Pineapple cake, black sesame, and dan dan noodle take the stage. READ NOW RELATED From Chutney to Curries, This Beguiling Fruit Has Enlivened Indian Dishes For Millennia Tamarind: As essential to the country's pantry as salt. RELATED 10 Peruvian Pantry Staples That Elevate Everyday Meals Chef Virgilio Martínez on ají paste, amaranth, and more.
