Repulgue

Uncooked empanadas on a baking pan

Yesterday, I learned how to repulgue or crimp an empanada to get that beautiful braided edge. I had trouble doing this the first time when I was following Bon Appetit’s video on making empanadas, but I finally got it when I followed the technique in this other video. The difference is that the second repulgue used a flat surface to help with the crimping.