EMPANADA DOUGH RECIPES

Steps:

• Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
• Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
• Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

Steps:

• In a large bowl sift together flour and salt.
• Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
• In a small bowl whisk together egg, ice water and vinegar.
• Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
• Transfer the mixture onto a LIGHTLY floured surface.
• Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
• Form the dough in a semi-flat ball or rectangle.
• Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
• Roll out the dough, then cut into desired size circles.
• Fill with favorite fillings then close the dough over the filling as you would a pierogi.
• Brush the ends with egg wash then seal together with a fork.
• Bake as desired.