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Decoratively Sealing Empanadas, Calzones, and Pies

By Cook's Illustrated Published May 2010

A simple fork crimp will do the job, but this technique produces a more aesthetically pleasing result.

The pastry cases for our Beef Empanadas are sealed with a simple fork crimp. This technique is easy and quick, and it does the job, but if you'd like to expand your pastry repertoire, you could try the following rope-style crimp, which can also be used form a decorative edge for calzones and pies.

1. Moisten the edges of the dough with water, then lightly press them together to seal. Trim any ragged edges.

2. Starting at one end, pinch and slightly twist the dough diagonally across the seam between your thumb and index finger.

3. Continue pinching and twisting the dough around the seam.