Buttery Empanada Dough
Good pastry dough is a cookʼs best friend. It is quite useful in savory cooking as well as in pastry baking.
Makes: 1 poundHands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
Makes: 1 pound
- 1 lb. all-purpose flour
- 1 tsp. salt
- 4 oz. cold butter
- ⅓–½ cup iced water
- Combine flour and salt in a bowl. Make a well in the center and add the butter.
- Working quickly with your fingertips or a pastry blender, cut the butter into the flour until it resembles oatmeal.
- Add iced water, a tablespoon at a time, kneading mixture lightly until it no longer sticks to your hands. Wrap the dough in plastic film, or put in a plastic bag, and refrigerate up to 20 minutes.