Empanada Dough

Use a pastry cutter, a fork, or your hands to cut the butter into the flour until it forms a crumbly consistency. Sprinkle in the salt and stir.

Pour in the 1/2 cup water and egg and stir together until it forms a clumpy dough.

Transfer the dough out onto a counter dusted with flour. Press the dough together until it forms a ball. If dough feels too dry, add a little extra water (up to 3/4 cup total) to the dough. Knead the dough for about 5 minutes. (You can use a stand mixer to knead the dough.)

Cut the dough into 22 to 25, 1.5-ounce pieces. Roll each piece into a ball. Roll each ball out evenly into 5 to 6-inch circles with a rolling pin on a lightly flat surface dusted with flour. (You can also place the dough ball between parchment paper and then roll flat.)

Fill, Fold and Cook

Fill and Fold: Add 2 to 3 tablespoons of filling to the center of each empanada round and pinch the edges together. Use a fork (or empanada press) to press the edges together. To form a classic empanada design, press and twist the edges of dough together with your hands. (See video below for a visual of the folding technique.)

Oven: Preheat the oven to 375°F. Whisk to combine the egg and water for the egg wash. Place filled empanadas on a baking sheet lined with parchment paper. Brush the top of each empanada with egg wash. Bake for 25 to 27 minutes, until light and golden on top. Cool for 10 minutes before serving.

Fry: Add about 1 inch of oil to a deep sided skillet over medium-high heat. Fry 2 to 3 empanadas in the hot oil on each side, until golden brown. Remember the filling is already cooked, you are only cooking the empanada dough.