Pâte à empanadas maison

Ingrédients

• 3 cups all purpose flour
• 1/2 tsp salt
• 6 ounces unsalted butter (6oz = 1 stick + 2 tbsps (cold cut into pieces))
• 3/4 water
• 2 eggs

Préparation

1. 1

   --- Making the dough ---

2. 2

   In a food processor, add the flour, salt and butter and pulse to incorporate the butter.

3. 3

   Add 1 egg and 1/2 cup of water. Reserve the other egg for a egg wash. Pulse again until a dough forms.

4. 4

   Add more water if the dough does not stick together or crumbles when pressed against fingers.

5. 5

   Use it right away or divide in two and wrap it in plastic and put in the fridge.

6. 6

   --- Rolling out the dough ---

7. 7

   In a lightly floured surface, use a rolling pin to strecht the dough (the thickness of an US nickel).

8. 8

   With a cutter or medium bowl, cut circles 5 inch in diameter.

9. 9

   Use a tablespoon to fill the empanadas, fold it over and press the edges.

10. 10

    Fold the edges on top of itself, pressing down to make a rope like crust edge. (see pictures for detail)

11. 11

    --- Baking the empanadas ---

12. 12

    Preheat oven to 400F or 200C.

13. 13

    Place empanadas on parchment paper lined baking sheet. Brush the empanadas with egg mixture and bake for 20 minutes at 400F.