Empanada Dough

1. 1

   Sift the flour into a bowl. Stir in the salt and the sugar.

2. 2

   Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.

3. 3

   Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.

4. 4

   Super fast and easy.

5. 5

   This dough does not need to stand.

6. 6

   Makes enough dough for 10-12 large empanadas.

No additional tips available.