If you see a crack, very gently smear a tiny bit of reserved
dough over the crack to patch it.
Not exact matches
It won't be perfect so if you want a smoother look, you can take tiny pieces of leftover
dough, pat it into the
crack and roll it
over to smooth it out and then take a knife and cut out smooth ends.
A little
cracking is OK, and can be smoothed out by dipping your fingers in water and smoothing the
dough over.
Pick up the edges of the crust using a spatula and fold
over the filling, making pleats in the
dough as necessary (it's okay if the
dough cracks a little as you fold it); the filling will not be completely covered.
It tended to
crack more when folding
over the filling and when rolling out; I think the original whole root
dough tends to have more of a glutenous texture in this instance.
Whatever recipe you use, just remember that the
dough must be elastic enough to be folded
over the filling without
cracking and allowing the filling to leak.