Empanada Night: Commas After Introductory Elements

How We Make Empanadas

1Empanadas are pastries that are usually folded in half around a filling. Some families fry their empanadas, but we bake ours. In my family, we make them every year for my cousin Mateo's birthday. My aunt, Tía Carmen, is in charge of the oven, and Mateo and I help with almost everything else. Here is how we make our empanadas.

2First, we make the dough. In a large bowl, Tía Carmen mixes flour, salt and cold butter with her fingers. When the mixture looks like crumbs, she adds a little cold water and stirs. She says that cold butter makes the crust flaky. Mateo and I take turns pressing the dough into a smooth ball. After it rests in the refrigerator for an hour, the dough is ready to roll.

3While the dough rests, we make the filling. Our favorite filling has black beans, corn, cheese and a pinch of cumin. Stirring slowly, Mateo mixes everything together in a big bowl. He always sneaks a taste of the cheese. To keep the empanadas from getting soggy, we drain the beans and corn well before we add them.

4My favorite part comes next. After Tía Carmen rolls the dough flat, I cut circles with a round cutter. Using a small spoon, Mateo places some filling in the middle of each circle. Too much filling can make the empanadas burst open in the oven. We fold each circle in half to make a half-moon shape. Pressing with a fork, we seal the curved edges.

5Before the empanadas go into the oven, Tía Carmen brushes the tops with beaten egg. As they bake, the whole kitchen smells like warm butter. After about twenty minutes, the empanadas are golden brown. Finally, we let them cool for a few minutes so that nobody burns a tongue. We sing to Mateo, and then everyone eats. Every year, Mateo says that this batch is the best one yet.