Making a Flaky Empanada Dough from Scratch

In a large bowl, whisk together the flour and kosher salt. Add the cold, cubed butter and lard (or shortening) to the flour mixture.

Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of fat still visible. Work quickly; you want the fat to stay as cold as possible.

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

Pour the wet ingredients over the flour and fat mixture. Use a fork to gently mix until a shaggy dough begins to form. Do not overmix! It's okay if there are still some dry, floury bits.

Turn the dough out onto a lightly floured surface. Gently knead it just 2-3 times to bring it together into a cohesive ball. It should not be smooth.

Flatten the dough into a 1-inch thick disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This step is crucial for relaxing the gluten and chilling the fat.

Once chilled, place the dough on a lightly floured surface. Roll it out to about 1/8-inch thickness.

Using a 5-inch 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 piece of parchment paper between each one to prevent sticking. They are now ready to be filled and used.