Homemade Empanada Dough

Directions

pulse the flour and salt in a food processor. Add butter, egg and ice water. Pulse until the mixture resembles coarse crumbs. Shape the dough into a ball. Tightly cover the dough in plastic wrap and place in the refrigerator for at least 30 minutes

Preheat oven to 375

Remove dough from refrigerator and divide it into 10 equal part—roughly 2.2 oz each. Roll each piece of dough very thin on a lightly floured surface until you have a circle roughly 7” wide. Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough

Wet a pastry brush with egg wash and dampen the inside ¼ inch edge of the filled dough. Fold the dough in half. Using a fork, firmly press the edges together. Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet

In a small bowl mix together an egg with 1 tbsp of water, brush each empanada with egg wash until coated. Bake for 35 min or until golden brown