Bring the bottom edge of the wrapper
tightly over the filling, folding in the sides.
Lift the bottom edge of the rice paper
tightly over the filling.
Not exact matches
Fold sides toward center
over filling and continue to roll
tightly to seal (see directions on egg roll wrapper).
Fold one side of the tortilla
over the
filling; then roll up
tightly.
Carefully fold the side closest to you
over your
fillings, then fold the sides in towards the center, tucking
tightly.
Fill each with a rounded tablespoon of the
filling, fold the dough
over to cover the
filling, seal the edges
tightly, and form into a bullet shape.
Fold the part of the tortilla that is closest to you
over the
filling tightly.
Fold the wrappers
over the
filling and press down to seal, pinching the edge
tightly together.
Serves 4 (main) to 8 (appetiser or side) Dough: 3 hours
Filling: 1 hour + cooling (during the dough prep time) Baking: 30 minutes Notes: If you want to spread the dough - making out
over two days, you can refrigerate it overnight after the first rise or at either of the chilling stages — just cover it
tightly so it doesn't dry out.
Fold the bottom part of the wrapper
over the
filling, followed by the sides, then roll it
tightly.
Fold the lowest end of the leaf
over the
filling, followed by the sides, then roll
tightly.
Fold the ends
over the
filling and then
tightly roll the sides around to create a parcel.
Spread the
filling all
over the rolled - out dough, then use the parchment paper to help roll the dough
tightly, like a jelly roll.
When all the tortillas are
filled and
tightly packed into the casserole dish, pour
over the remaining can of enchilada sauce.
Moisten edges; fold empanada
over filling, and
tightly crimp with a fork.
Roll out a rectangle of pastry about 2.5 times wider than the amount of sausage
filling you are going to lay in it, roll the pastry
over the sausage
filling and crimp with a fork
tightly at the join.
Fold the top and bottom ends of the leaf
over the
filling, then
tightly roll up each wrap burrito - style.