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 ReadingTingly Lamb Stir-Fry with Potatoes and Pine NutsBy LOIS GOHFried Shrimp ShellsBy HALO PEREZ-GALLARDOStir-Fried Shacha Lamb NoodlesBy JESSIE YUCHENLacto-Fermented Hot SauceBy ALEX TESTEREVanilla-Rose Ice Cream Sandwiches with Cardamom ToastBy POOJA BAVISHISweet Fried Milk Buns with Ice Cream, Peanuts, and CilantroBy DANIELLE SPENCERGinger Matcha Ice Cream SandwichesBy HANNAH BAEBrown Butter Sugar CookiesBy JAVIER ZUNIGANo-Churn Coconut-Taro Ice CreamBy JESSIE YUCHENSee AllContinue to Next StoryADVERTISEMENTADAD
