Empanada Pastry

🥘 Ingredients

• all-purpose flour 3 cups
• salt ½ tsp
• butter 6 oz
• egg 1
• water or milk ½ cup

1. 1

   Mix the all-purpose flour and salt in a food processor .
2. 2

   Add the butter and pulse.
3. 3

   Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.
4. 4

   To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
5. 5

   Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
6. 6

   Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – if you have a tortilla press you can use it to flatten the dough balls.
7. 7

   Use immediately, or store in the refrigerator/freezer to use later.