homemade empanada dough

In a large bowl, stir together flour and salt until combined.

Add the melted butter, egg yolks, and water into the dry ingredients.

Mix together until a dough begins to form. Dump the dough out onto a clean work surface that's been lightly dusted with flour. Continue to knead the dough until it comes together and no flour streaks remain. If the dough feels too wet and sticky, add 1 Tablespoon of flour at a time until it is no longer sticky.

Cover the dough with a tea towel and place in the fridge. Let chill for at least 30 minutes.

Remove the dough from the fridge and place on a clean surface that's been lightly dusted with flour. Divide the dough into 32 equal-sized pieces. Roll each piece into a ball, then roll into a round circle with a rolling pin.

Fill your empanada discs with your desired filling. Be sure not to overfill your empanada dough.

Make an egg wash by combining 1 egg and 1 Tbsp water in a small bowl, whisking to combine.

To bake: Brush the sealed empanadas with beaten egg and crimp the edges with a fork to seal. Bake at 400˚F for 20 to 30 minutes, until golden brown.

To fry: Heat oil to 350˚F (177˚C) and fry a few empanadas at a time until golden and crispy. This should take about 3 to 4 minutes per side.

To air fry: Brush the sealed empanadas with beaten egg and crimp the edges with a fork to seal. Air fry at 400˚F for 8 to 12 minutes until golden brown.