Aún no tenemos significados para "enclose the filling".
1Roll the wrapper tightly, folding in the sides to enclose the filling.
2Roll up to enclose the filling, then brush with the remaining butter.
3Halfway through, fold over one end to enclose the filling, then continue rolling.
4Fold the overhanging bread over the top to enclose the filling.
5Pinch along the edge to seal and enclose the filling.
6Fold the wet edges over (in half) to make a triangular shape and enclose the filling.
7Brush the reserved egg around the pastry borders, and scrunch up the pastry a little to enclose the filling.
8Fold the pastry edges in towards the centre to partially enclose the filling, then pleat in little folds to make a pastry border.
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