Empanada Dough Recipe: Flaky and Tender for Baking or Frying

Prep the Dry and Cut in the Fat: In a large bowl or food processor, combine the flour and salt. Add the cold, diced butter. Pulse 10 to 12 times or use a pastry blender to quickly cut the butter into the flour until it resembles small peas or coarse cornmeal.

Prepare the Wet Mix: In a separate measuring jug, lightly whisk the egg and vinegar into the minimum amount of ice water (120 ml).

Hydrating and Testing Consistency: Gradually drizzle the wet mixture into the flour/butter mixture while pulsing or mixing gently. Stop adding water once the dough just starts to clump together. The mixture should feel slightly dry and shaggy, not sticky.

Form and Chill: Turn the shaggy dough out onto a lightly floured surface. Gently press the dough together (do not knead) to form a cohesive ball. Flatten into a thick disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes.

Roll the Dough: Remove the chilled dough. If very hard, let it sit for 5 minutes. On a lightly floured surface, roll one portion of dough out evenly to a thickness of about ⅛ inch (3 mm).

Cut the Discs: Use a 4-to-5-inch circular cutter to stamp out the discs. Gather the scraps gently, re-form, chill for 10 minutes, and roll again.

Ready for Action: The discs are now prepared to be filled, sealed (using water or egg wash along the edge), and baked or fried according to your chosen filling recipe.