Empanadas come in many shapes and sizes in Argentina, but the most iconic shape sports the crimp, a pleated border that often fringes meat-filled versions. As we discovered when testing beef empanadas, the crimp seal looks complex with its ruffled edges, but the simple technique is right at your fingertips. Here’s how to crimp Argentine-style empanadas. —Judy Haubert
1. On a lightly floured surface, roll a two-inch ball of dough into a five-inch circle. Place three tablespoons of filling in the center of the circle, leaving a one-inch border. Brenda Weaver 2. Fold the dough in half over the filling, forming a half circle, then use your fingers to gently press and seal the edges. Brenda Weaver 3. Dog-ear one corner of the half circle. Then move along the curved edge and pinch a half-inch of dough next to the dog-ear, stretching it toward you if necessary before folding it back so it overlaps the dog-eared edge. Brenda Weaver 4. Use your free hand to hold the previous folds in place as you continue to pinch and fold the dough in half-inch sections, slightly overlapping each previous fold, until you reach the opposite corner.