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1
Mix the flour and salt in a medium bowl and make a well in the center.
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2
Place the butter, egg and yolk in the well.
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3
Rub the mixture between your fingertips until it forms a crumbly mass.
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4
Sprinkle with the water and knead in the bowl until it comes together into a dough.
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5
(If the dough seems too moist, sprinkle with additional flour, and knead it in briefly.)
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6
Divide the dough into 2 thick disks, and wrap each in plastic wrap.
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7
Refrigerate until chilled, about 2 hours.
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8
In a medium skillet, heat the walnut and olive oils over high heat.
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9
Add the pears and cook, stirring occasionally, until lightly browned and beginning to give off their juices, about 2 minutes.
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10
Transfer to a medium bowl and cool completely.
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11
Stir in the remaining ingredients.
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12
Cover and refrigerate until ready to use.
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13
Assembly:
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14
1 large egg beaten with 1 tablespoon water, for glazing
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15
If the dough is too hard to roll easily, let it stand at room temperature to warm slightly.
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16
On a lightly floured surface, working with 1 portion of dough at a time, roll into a 1/16-inch thick circle.
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17
Using a small saucer as a guide, cut out six 4 1/2-inch rounds.
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18
Repeat with the remaining dough.
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19
Place equal amounts of the filling on the lower halves of the rounds.
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20
Fold over to enclose the filling, then crimp closed with the tines of a fork.
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21
Place on a parchment paper-lined (or lightly greased) baking sheet.
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22
Cover loosely with plastic wrap and refrigerate for 1 hour.
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23
Preheat the oven to 375 degrees F. Brush the empanadas lightly with the egg mixture.
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24
Bake until golden brown, 15 to 20 minutes.
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25
Serve warm.
