Empanada Dough

Name: Empanada Dough
Yield: 4 servings
Ingredients: 1 2 1/4 cups unbleached all-purpose flour; 1 1 1/2 teaspoons salt; 1 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes; 1 1 large egg; 1 1/3 cup ice water; 1 1 tablespoon distilled white vinegar

From the kitchen of Carly

A buttery, tender dough that shatters when you bite into it. Vinegar adds subtle tang and keeps the crust flaky. The cold butter and restrained kneading are everything here. Chill it, fill it, fry it, and you've got golden pockets of pure comfort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1/4 cups unbleached all-purpose flour
11 1/2 teaspoons salt
11 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
11 large egg
11/3 cup ice water
11 tablespoon distilled white vinegar

Instructions

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.