“...the real differentiator between empanada makers was the way they closed the empanadas. Before baking, you need to crimp the dough to keep the filling contained. In Argentina this crimping is called “repulgue,” which translates to “hem” or “crimp.” My abuela showed me her way of crimping when I was about 8 years old. It wasn’t hard, but I suddenly started doing my own style of repulgue. And not to brag, but I was really good at it! I worked really fast, and the empanadas never burst in the oven. From then on, I was always in charge of crimping...” –@gabymelian⁠ on her empanadas de pollo recipe in her new cookbook, Gaby’s Latin American Kitchen. Recipe link in profile.