Patty

Ingredients
3 cups of wheat flour

¼ to ½ teaspoon of salt

6 ounces of unsalted butter

1 egg

¼ to ½ cup of water or milk,

How to do?
Add the necessary amount until the dough is smooth

Mix the flour and salt in the food processor.

Add the butter, the egg and the water or milk (little by little), press and mix until they begin to
form small balls of soft dough.

Remove the dough from the processor and form a ball with the dough.

If you do not have a processor, to make the empanada dough by hand, follow the same
instructions to mix everything together using your hands. Use your hands to mix the dough until all
the ingredients are well incorporated and a smooth dough is obtained. You can add additional
water or milk if the dough is dry.

Separate the dough into two large balls and crush them into a disc shape. It can be used
immediately or it can be stored refrigerated for 1 to 2 days.

Stretch the dough with a rolling pin until you get a thin layer and cut the empanadas for the size
you want (you can use round molds, a small plate or a cup). Another option is to form several
medium-sized balls (or small according to the size of the empanadas you want to make), and then
stretch each ball individually - you can also use an tortilla press to stretch the dough.

The homemade empanadas or disks can be used immediately or stored in the refrigerator for
later use. They can also be frozen if desired.

Variations
Empanadas pipián, Murcian empanadas, Spanish empanada and Cornish pie