There are multiple ways to seal empanada dough, depending on preference. I prefer to use a fork to crimp the edge. You can crimp the edges of the pastries using a fork by simply pressing along the edges with the tines, fold the edges with your fingers in a purse-like shape, or simply roll the edges. No matter which method you use, brush the inside edge with a bit of water or egg wash to help seal the empanadas closed. Be sure not to over-stuff your pastry with filling or it may burst when baking or make it hard to seal.