Empanadas Recipe

Create a flour-salt base in a mixing bowl, incorporating cold butter until it transforms into pea-sized crumbs. Work quickly to maintain butter’s coolness.

Whisk vinegar, egg, and ice water in a separate container. Gradually integrate this liquid mixture into the flour blend, kneading until a cohesive dough forms.

Shape the dough into a compact ball, encase in plastic wrap, and refrigerate for 60 minutes to enhance texture and flavor development.

Warm cooking oil in a skillet, sautéing onions and garlic until aromatic. Introduce diced potatoes and carrots, cooking for approximately 10 minutes.

Incorporate green peas, raisins, soy sauce, salt, and pepper into the vegetable mixture. Cook until vegetables reach tender consistency and ingredients meld harmoniously.

Remove chilled dough, dividing into golf ball-sized portions. Flatten each piece using palm and rolling pin, achieving a thin 1/8-inch thickness.

Utilize a wide-mouth bowl to cut precise 4-inch circular dough rounds, trimming excess with a knife or pizza cutter.

Deposit a generous spoonful of cooled filling onto the center of each dough circle. Carefully fold dough over, sealing edges by crimping with a fork or artfully twisting.

Arrange empanadas on a parchment-lined baking tray. Brush surfaces with an egg-milk mixture to achieve a lustrous, golden exterior.

For baking: Preheat oven to 375°F (190°C). Bake empanadas for 20-25 minutes until crust turns light golden brown.

For frying: Heat oil in a deep pan. Submerge empanadas, frying until both sides reach a rich, golden color. Drain excess oil before serving.