THE FOLDING

WHILE MAKING THE EMPANADA DOUGH IS VERY EASY,YOU STILL NEED A BIT OF PRACTICE TO ACQUIRE THE TECHNIQUE OF FOLDING THEM.

1. Place the dough on a lightly floured work surface and roll it out to a thickness of 3 mm (¹/₈ inch). You may find it easier to roll half the dough at a time.
2. By hand, or with a cutter, cut out rounds 14 cm (5½ inches) across for the traditional version.
3. Using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup, form small balls of cooled filling and place one on each round of dough. Place the filling in the middle of each round, leaving about 1 cm (½ inch) between the filling and the edge of the dough.
4. Using your fingers, moisten the edge of the dough with a little water. Fold the round over onto itself into a half-moon shape. Pinch the edges with your fingers to seal the two edges of dough together.
5. To make the empanada edging, each pattern has its own technique. For detailed instructions.