Foolproof Empanada Dough Recipe

In a large mixing bowl, whisk together the flour, salt, and sugar until well combined.

Add the cold butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. You can also pulse the mixture a few times in a food processor, but be careful not to overmix.

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

Make a well in the center of the flour mixture and gradually pour in the egg mixture. Using a fork or your hands, gently mix the wet and dry ingredients until the dough just starts to come together. If the dough seems too dry, add more ice water, 1 tablespoon at a time, until it reaches the desired consistency. Be careful not to overwork the dough.

Turn the dough out onto a lightly floured surface and gently shape it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.

Once the dough is chilled, divide it into two equal portions. On a lightly floured surface, roll out one portion of the dough into a 1/8-inch thick circle. Using a round cookie cutter (4-6 inches in diameter) or a knife, cut out circles from the rolled-out dough. Repeat with the remaining dough.

Spoon your desired filling onto the center of each dough circle, leaving a 1/2-inch border around the edge. Fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers or a fork to seal the empanadas.

Preheat oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet. Brush with egg wash (1 egg beaten with 1 tablespoon water) for a golden crust. Bake for 18-22 minutes, or until golden brown.

Heat about 2 inches of oil in a large pot to 350°F (175°C). Carefully fry empanadas in batches for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.