Hey guys - anyone have any idea how the edges of this pastry in the pucture was created? Its not the standard shape you get when you press down with a fork to close the pastry.
The indentations are not regular so I think that they were done individually. Then the pastry was turned over and glazed with something to make it shiny and brown better.
The indentations are not regular so I think that they were done individually. Then the pastry was turned over and glazed with something to make it shiny and brown better.
That's my best guess.
sliding the fork while pressing down to seal.
They look machine made to me. What website did the photo come from? What is the filling? Could tell you about how they were made.
They were glazed in one position (glazed side up), then baked in another position (seam side up). Are these a type of empanada?