Empanada Dough
12 discs | Ready in 20 Min.
– 2½ cups all-purpose flour plus more for sprinkling; or gluten-free flour alternative – 1 stick butter cold and cut into pieces – 1 egg beaten – ¼ cup water – 1 pinch salt
Ingredients
Add flour, butter, egg, water, and salt to food processor. Pulse to coarse crumbs.
1
Wrap dough tightly in plastic. Refrigerate 30 minutes.
2
Roll out dough thinly on floured surface. Use 5 to 6-inch round plate or bowl to cut discs in dough.
3
Store or use immediately. Fill with no more than 2 tablespoons preferred filling.
4
Seal by pursing edges with your fingers or crimping with a fork. Brush edges with egg wash for best results (beaten egg + water).
5
Use for your favorite empanada recipes!
Enjoy!
Get more recipes on my website!