Empanada Dough

3 cups unbleached flour
1/4 teaspoon salt
1 1/2 sticks butter
1 whole egg
5 tablespoons ice cold water
1 egg yolk

Add flour and salt to food processor fitted with dough blade. Pulse once or twice to combine. Add in butter, egg and water. Pulse until crumbly. Pat together into a ball and wrap in parchment or plastic wrap. Let rest in the refrigerator for 30 minutes or so.

Roll out dough and cut out circles for empanadas and pies or desired size. Fill with desired filling. Fold in half and pinch at seams. Roll seams in and press with fork to seal. Beat egg yolk and brush over tops of empanadas. Bake at 400º F for 20-25 minutes until golden brown.


Makes 20 small or 10 large empanadas.