Not exact matches
Spoon the vegetable filling onto one half of the pastry, leaving a
finger's width
around the edge for
sealing.
Using your
fingers, press firmly all
around the edges of the pastry to
seal the two squares together.
Spoon in the filling — there will probably be a little bit of filling left over; let it cool and stick it in the fridge for feasting on the following day — and place the remaining dough on top, pinching
around the edges with your
fingers to
seal the lid.
If you're having trouble
sealing the dough and getting it to stick together, wet your
finger with a bit of water and run it
around the edge of the square before folding — this will help it stick together.
Use your
fingers to remove any air bubbles that get trapped and create a tight
seal around the filling mounds.
Press your
fingers around the edges of the pies to
seal the tops and bottoms together.
Using your
fingers, gather the dough
around stuffing and press firmly to
seal.
Brush a little water
around the edge of the circle, fold the dough over the filling and
seal the seam with your
fingers.
You may want to feel (yes, with your
finger)
around the perimeter of the cup to ensure that it has
sealed properly and forms a complete circle with no folds remaining.
After over-tightening the filter a few times I learned to rest a
finger on the indentations
around the top of the filter and count how many passed by after the
seal made contact to get the right tightness.
Top with another dough round and, with your
fingers,
seal it all the way
around, gently so you don't break the yolk inside.