Empanada Dough

In a food processor (or by hand) mix flour and salt. Add butter and pulse until it has a crumbly texture, add in egg and water, pulse just until dough comes together.

Wrap dough disc in wax paper or plastic wrap. Refrigerate 1 hour.

On a floured surface, roll dough out to 1/4 inch thickness. Using a 4 inch biscuit cutter , cut out circles, add a spoon full of filling, wet edges of dough with water, fold dough over the filling crating a half moon and pinch dough edges together. Laying the empanada flat, use a fork to crimp edges and pierce tops for venting.

Air fryer at 425° for 14 minutes, turning once at 7 minutes. Conventional oven 400° for 20 - 25 minutes, turning once halfway in between. Frying: Put at least a half inch of oil, such as vegetable or peanut into a skillet on medium - high heat. Bubbles will form around a wooden spoon handle when oil is ready. Fry empanadas for 2 - 3 minutes each side. Drain on paper towels or cooling rack.