A Step-by-Step Empanada Disc Recipe Guide

In a large bowl, whisk together the all-purpose flour and kosher salt.

Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Do not overwork it; those butter pockets are key to flakiness.

In a small bowl, whisk together the egg yolk, white vinegar, and ice-cold water.

Pour the wet ingredients over the flour and butter mixture. Use a fork to gently toss everything together until a shaggy dough begins to form.

Turn the dough out onto a lightly floured surface. Knead gently just 2-3 times to bring it all together into a cohesive disc. It should not be perfectly smooth.

Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This step is crucial for relaxing the gluten, which prevents shrinking.

Once rested, unwrap the dough and place it on a lightly floured surface. Roll it out evenly to about 1/8-inch (3mm) thickness.

Using a 5-inch (12-13cm) round cutter or the rim of a bowl, cut out as many discs as you can. Gather the scraps, gently re-roll, and cut more discs until all the dough is used.

Stack the discs with a small square of parchment paper between each one to prevent sticking. Use them immediately or store them as directed below.