Flaky Empanada Dough

I am saving this recipe for the dough. It has classic ingredients, but the method is changed a little to make it flakier. Base method (for reference): Mix the flour with the salt, then work in the fat (rendered beef fat or butter) until it resembles coarse crumbs. Add the ice water and bring together into a dough. Rest 30 minutes, then roll, shape, brush with egg wash, and bake. The filling should be cold — straight from the fridge — by the time you shape. I went a slightly different route and made the dough using the blitz — rough — puff method instead. This only works with butter.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the flour with the salt.

Step 2

Cut the butter into 1 cm cubes, toss them in the flour, and flatten each cube slightly.

Step 3

Add the ice water and bring the dough together just until it holds — no more.

Step 4

Press and roll into a 1 cm thick slab and roll it out between two sheets of plastic wrap. Refrigerate.

Step 5

Every 30–40 minutes, fold the dough and roll it back out to 1 cm thick. Refrigerate. Repeat.

Step 6

Divide the dough into portions and shape into balls. Refrigerate until ready to shape the empanadas. They should rest refrigerated for at least 30 min.

Step 7

Use cold stuffings. Roll each portion of dough 1/8" (2 mm) thick. Place about 50 g of stuffing on one half of the dough& Its a good idea to use some egg white around the stuffing for better seal. Cover with another half squeezing out air pockets. Shape empanadas with a braid to seal. Apply a thin layer of egg wash, and bake at 400F for 20-25 minutes until golden.