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 New Restaurant Takes Locavore Fine Dining to the Ends of the Earth On the west coast of Greenland, Michelin-starred KOKS highlights all that the rugged landscape has to offer—from bowhead whale to beetroot. READ NOW RELATED This Dolly Parton-Approved “Salad” Is About To Be Your Picnic Mainstay A Jello-filled, strawberry studded ode to summer. RELATED Sesame Paste Isn’t Tahini—And It Might Be Your New Favorite Condiment The Chinese pantry staple adds nutty richness to noodles, sauces, pastries, and so much more.