How to make empanada dough for baking

Perfection! Dough came together beautifully.

Perfect dough recipe, just the right amount of strength to the dough to hold together but super flaky.

Used this to make my beef empanadas, golden and delightful. I used a small fork to close the dough on the edges. I am hoping to so the twist and folding technique as I use this recipe more.

Probably the best empanada dough I've made. Very very buttery though

Super easy and quick to pull together in the food processor

Filling was ground pork, onions, potatoes, peas, carrots, and cauliflower. I seasoned it with salt, pepper, garlic, cumin, cinnamon, and a bit of nutmeg. To make the filling juicy, I added water and vegetable bouillon, which also made it taste super good. Will definitely make again!