Still, all empanadas start with dough — and pastry dough can be fickle, depending on what type of fat you use. Mashed consulted Lorena Cantarovici, the founder and CEO of Maria Empanada ...

Add a tablespoon of filling in the center after rolling the dough and cutting out the circles. Crimp edges with a fork or make the sealed edge folds. Note: you can also use an empanada maker.