Description
A versatile and flaky empanada dough perfect for savory or sweet fillings, ideal for baking or frying.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1 egg
- 3/4 cup cold water
- 1 tablespoon white vinegar
Instructions
- In a large bowl, whisk together the flour and salt.
- Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk the egg, water, and vinegar together.
- Pour the wet mixture into the flour mixture and mix until just combined.
- Turn the dough onto a floured surface and knead briefly until smooth.
- Divide the dough into two portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour before using.
Notes
- Dough can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.
- Allow dough to rest at room temperature for 10-15 minutes before rolling out if refrigerated.
- Use this dough for both baked and fried empanadas.