Empanada Dough Recipe

Combine flour, salt, and optional sugar in a spacious mixing vessel, thoroughly blending the dry components with a whisk to ensure even distribution.

Introduce cold, diced butter into the flour mixture, methodically breaking it down using a pastry cutter or fingertips until the texture resembles scattered, coarse granules.

Separately whisk the egg with chilled water and vinegar, creating a uniform liquid base that will bind the dough’s ingredients.

Gradually incorporate the liquid mixture into the flour-butter combination, gently stirring with a fork until the ingredients begin to coalesce into a preliminary dough structure.

Transfer the nascent dough onto a lightly dusted work surface, employing delicate kneading techniques to transform it into a cohesive, smooth sphere without excessive manipulation.

Encase the dough in plastic wrap, allowing it to rest and stabilize in the refrigerator for a minimum of half an hour, which relaxes the gluten and enhances its rollability.

After chilling, position the dough on a flour-sprinkled surface and carefully roll it to an approximate thickness of 1/8 inch, maintaining an even, consistent layer.

Utilize a circular cutting implement or glass rim to create precise dough rounds, adjusting the diameter to match your specific empanada design requirements.