Empanada Dough for Baking

 Empanada Dough for Baking

3 cups bread flour

½ teaspoon salt

¾ cup unsalted butter

1 egg

½ cup water

 

Mix flour and salt in a Kitchenaid mixer.

Add cold butter cut into small pieces and mix until well incorporated

Add egg and water until the dough forms a clump

Use the dough right away or refrigerate up to 2 days before using

Roll into a thin sheet.  Cut out round disc.

Fill the center of the disc with filling but do not overfill. 

Fold in half and seal the edges.

Brush the top with egg whites.

Refrigerate the empanada for 30 minutes before baking.

Bake at 375 degrees for 18-25 minutes or until golden brown.

Empanada dough can be refrigerated for 1 day before using.

TO FREEZE: Defrost empanada dough at room temperature for 10-20 minutes.  Frozen empanadas dough will keep for up to three months and can be baked straight from the freezer.