Description
A decorative crimping technique that seals empanada dough while creating distinctive edge patterns.
Technical
The repulgue involves folding and twisting dough edges to mechanically entrap fillings while forming a steam vent structure. Starch gelatinization (60-80°C) and gluten network formation create structural integrity.
Culinary Significance
Prevents leakage during baking while serving as a visual identifier for regional empanada varieties.
Science
Primary Reaction
starch gelatinization
Parameters
Temperature
20°C optimal
18°C to 22°C range
Time
1min per empanada
30s per empanada – 2min per empanada
Equipment
Dough scraperPastry brushChilled marble surface