Empanada Dough Recipe for Baking in 20 Minutes

Instructions:

1. Combine 375g all purpose flour, 5g fine sea salt, and 10g cane sugar in your chilled bowl. Note: This ensures the salt and sugar are evenly distributed before the fat hits.
2. Add 115g chilled, cubed butter to the flour. Use a fork or your fingers to rub it in until it looks like coarse crumbs with some pea sized pieces.
3. In a separate small jar, whisk together the 120ml ice water, 1 large egg, and 5ml apple cider vinegar.
4. Pour the liquid into the flour mixture slowly. Stir with a fork until the dough just starts to clump together.
5. Turn the shaggy mass onto a lightly floured surface. Knead it gently only 2 or 3 times until it holds a solid shape.
6. Wrap the disc tightly in plastic wrap. Let it rest in the fridge for 1 hour until it feels firm and cold.
7. On a floured surface, roll the dough to about 1/8 inch thickness until you can almost see the shadow of your hand through it.
8. Use your 4 or 5 inch cutter to stamp out circles. Note: You can re roll the scraps once, but the second batch will be slightly less flaky.
9. Place 2 tablespoons of filling in the center, fold over, and crimp the edges with a fork until tightly sealed.
10. Bake at 400°F for 20 minutes or fry in 350°F oil until the surface is golden and crackling.