Foolproof Empanada Dough

In a large mixing bowl, whisk together the flour, salt, and sugar until evenly blended.

Add the cold butter to the dry mixture and cut it in using a pastry cutter or fingertips until the texture resembles coarse crumbs with some pea-sized pieces remaining.

In a separate bowl, whisk together the lightly beaten egg, ice water, and white vinegar until homogenous.

Make a well in the center of the dry mixture and gradually pour the wet ingredients in. Gently mix with a fork or hands until dough begins to come together, adding additional ice water in 15 ml increments if needed. Avoid overmixing.

Transfer the dough onto a lightly floured surface and shape into a disc. Wrap tightly with plastic wrap and refrigerate for a minimum of 30 minutes and up to 48 hours.

Divide chilled dough into two portions. Roll out each portion on a floured surface to a 3 mm thickness. Cut out circles using a 10-15 cm diameter cutter or knife.

Place desired filling in the center of each dough circle, leaving a 1.3 cm border. Fold dough over filling to form a half-moon and seal edges by pressing firmly or crimping with a fork.

For baking, preheat oven to 190°C. Arrange empanadas on a parchment-lined tray, brush with egg wash, and bake for 18-22 minutes until golden. For frying, heat oil to 175°C and fry empanadas in batches for 2-3 minutes per side until crisp and cooked through. Drain excess oil on paper towels.

Present empanadas warm and enjoy.