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!

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