Empanada Dough: Shatteringly Flaky and Golden

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt.

Add the chilled, cubed butter and lard to the flour mixture. Use a pastry cutter or fingertips to work the fat into the flour until pea-sized clumps remain.

In a separate small bowl, whisk together the cold egg, white vinegar, and 1/2 cup of ice water.

Create a well in the center of the flour mixture and pour in the liquid. Gently incorporate with a fork, adding more water 1 tablespoon at a time if necessary, until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 4 to 5 times until it forms a cohesive ball. Do not overwork.

Wrap the dough tightly in plastic wrap and refrigerate for at least 60 minutes to allow the gluten to relax before rolling.