Sealing empanadas can be done in a number of ways. You can use an empanada press or you can crimp the edges with a fork. But if you want empanadas with an authentic look and spiral shaped edges you can use the repulgue-technique. This technique is not hard to learn but like all good things…..practice makes perfect. So, to help you here are three videos demonstrating the repulgue-technique. Notice that the people in all three video use a slightly different technique, but the result is more or less the same.

For me it is almost an obsession to make empanadas with perfect edges using the repulgue technique. Every empanada I make I try to make more perfect then the one before.  Here’s a tip for you! Like I said…practice makes perfect, but in order to practice a lot you would have to make huge amounts of empanadas every week. So instead of making large amounts of dough and filling I make a dough of some flour and water, just enough to make 2 empanadas. You can leave out the butter and yeast. Just figure out what the right amounts  of flour and water are. Add a little flour if your practice-dough is to sticky and add a little water if it’s to dry.

Now divide the dough in two pieces. From one piece you make an empanada disc about 3 mm or 1/8 inch in thickness. The other piece you roll in to a ball. This you can use as your practice-filling. Now make the empanada and seal it using the repulgue-technique. When your practice empanada is ready roll it in to a ball again and start over. This way you can make a lot of empanadas without having to make enormous amounts of dough and filling.

Try the three techniques for repulgue demonstrated in the videos below and see which one you like most or feels the most comfortable. I would love to hear about your efforts.

Video 1: Repulgue-technique

Video 2: Repulgue-technique

Video 3: Repulgue-technique