Empanada Dough

1. 1

   Mix the flour and salt in a bowl (or food processor, if using).

2. 2

   Add the butter.

3. 3

   Rub the pieces of the cold butter between your thumbs and fingers until it is the size of peas (or pulse the food processor to get the same result).

4. 4

   Add the egg and water (in small increments) and mix together (or pulse until a clumpy dough forms). You need just enough water to bring the dough together.

5. 5

   Shape the dough into a flatten square. Cover with plastic wrap and refrigerate the dough for at least an hour before use (or up to 2 days). You can freeze it for later use, if you like.

6. 6

   Cut the dough into 12 equal pieces. Shape one piece into a ball. Then roll out the piece of dough into a thin circle on a lightly floured surface. Be careful not to get too much flour on the dough as it will make it hard to seal the empanada.

7. 7

   Assemble the empanada (per the instructions below).

8. 8

   Leave the other pieces of dough in the refrigerator, taking one at a time to roll out and assemble the empanadas.

Directions to Assemble and Bake the Empanadas

1. 9

   To assemble the empanadas, place a spoonful of the beef filling on the middle of the circle of dough leaving about an inch around the outside of the dough. The amount of filling will vary based on the size of the empanada . It is easier to seal an empanada that isn't overstuffed.

2. 10

   To seal the empanadas, fold the dough and seal the edges by pressing the top of a fork against the edges.

3. 11

   Place on a cookie sheet lined with parchment or a silpat.

4. 12

   Once you have finished making the empanadas, put them in the refrigerator for at least 30 minutes to chill the dough again.

   30 min
5. 13

   Before baking, brush your empanadas with an egg wash (1 egg and 1 tsp of water whisked together). This will give them a nice golden color.

6. 14

   Bake the empanadas in an oven pre-heated to 400F. Bake approx 30 minutes until the outside is golden brown.

   30 min