Part 4/7:
After the dough has doubled and springs back softly when pressed, punch it down to release excess air. Divide the dough into two equal portions, then roll each into a thin, approximately one-eighth inch thick circle on a lightly floured surface. Aim for a round shape to facilitate folding and sealing.
Place half of your chosen filling onto one side of each circle, leaving a border to ensure a good seal. Fold the dough over the filling to create a half-moon shape, and press the edges together. To secure the seal, use a fork to crimp along the edges, preventing any filling from escaping during baking.