Recipe: Empanada Dough

1. Sift the flour and salt into a stainless steel mixing bowl. Cut the butter into the flour using a wire pastry blender until mixture resembles pea-size lumps.

2. Whisk the eggs, ice water and vinegar together in a stainless steel bowl. Pour over the flour and mix together with a pastry blender. If the dough is too wet, add a small amount of flour. If the dough is dry, add a small amount of water.

3. Turn the dough out onto a lightly floured surface. Knead the dough gently with the heel of your hand 3-4 times. Form dough into a large flat rectangle about 1” thick. Place on a parchment-lined sheet pan. Cover with film wrap and refrigerate for at least 1 hour.

4. After resting the dough, roll it out to about ⅛” thick. Using a biscuit cutter, cut circles out of the dough. Each should weigh about 1¼ oz.