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Empanada Dough

  • 3 3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 egg
  • 3/4 cup ice water
  • 2 tablespoons white vinegar

Mix flour, sugar, and salt in a large bowl. Blend in butter using pastry blender or fingertips until mixture resembles coarse meal. Whisk egg, water, and vinegar in a small bowl. Add to flour mixture, stirring with a fork until just incorporated.

Turn out mixture onto a lightly floured surface. Gently knead until mixture forms a ball. Wrap in plastic wrap and chill for 1 hour.

Remove plastic wrap from dough. Roll out on a lightly floured surface to 1/8-inch thickness. Cut out ten 6-inch circles (see note). Refrigerate, covered, until ready to use.

NOTE: Use a 6-inch metal bowl as a cutter.