Homemade empanadas are delicious and even better when you start with fresh dough. This light and flakey crust is mixed up in the food processor. Easy and tasty.
3 cups all-purpose flour
½ teaspoon kosher salt
6 ounces unsalted butter (1 ½ sticks), chilled and cut into pieces
1 egg, lightly beaten
4-5 tablespoons water
Combine the flour and salt in the bowl of a food processor. Pulse to combine.
Add the butter and pulse until butter is mixed with the flour (6-7 pulses). Add the egg and water and run machine until a clumpy dough forms.
Dump the dough out of the food processor and form into two discs. Wrap in plastic and chill in the refrigerator for about 30 minutes.
Roll out the dough into a thin sheet and cut out round shapes for empanadas. For appetizer-sized empanadas cut 4-inch circles of dough. For larger, entrée-sized empanadas, try 6-inch circles.
Dough can be used immediately or stored in the freezer to use later. Thaw pastry overnight in the fridge before using.