Amazing life hack: Make a bunch of empanadas and freeze them, then you’ll have a quick on the go breakfast or easy lunch / snack in a matter of mere minutes in the microwave! Comes out flaky, warm, and delicious in under 2 min! Check out the chorizo cheese filling recipe, or making Thanksgiving leftover empanadas, you can also make dessert empanadas. Having pastries on hand is an amazing way to bring a little extra joy and magic to your day to day.

3 cups unbleached all-purpose flour
1 teaspoon granulated sugar
1 teaspoon kosher salt
2 sticks (8 ounces) cold unsalted butter, cut into 1/4-inch cubes
2 large eggs, beaten and divided
4 to 6 tablespoons ice water

3 cup s unbleached all-purpose flour 1 teaspoon granulated sugar 1 teaspoon kosher salt 2 sticks (8 ounces) cold unsalted butter, cut into 1/4-inch cubes 2 large eggs, beaten and divided 4 to 6 tablespoons ice water

Bake at 375 F

Add flour, sugar, and salt to the bowl of a food processor fitted with a metal blade. By pulsing, cut the butter into the flour until the butter is the size of peas. Add 1 beaten egg and pulse twice. Sprinkle 1 tablespoon of ice water at a time over the dough and pulse in between until large clumps of dough form. When enough water has been added to allow the dough to hold together, transfer the dough to a lightly floured work surface. Press the pieces of dough together to form a ball. Flatten the dough into a disk, cover in plastic wrap, and refrigerate for at least 30 minutes.

Place dough on a lightly floured surface and roll to an 1/8-inch thickness. Using a 4-inch cutter, punch out 20 pieces of dough. (If you do not have a round cutter, use a round lid or small bowl as a guide to cut rounds with a paring knife.) Place a heaping tablespoon of filling onto the center of each piece of dough.
Fold the empanadas in half and seal the edges by pressing the dough with your fingers. Bind the edges together by pressing the tip of a fork around the rounded outside edge. Transfer empanadas to a parchment lined-rimmed baking sheet. (If time allows, chill pastries for 30 minutes before baking which will help preserve the shape and prevent the filling from leaking out.)

When ready to bake, brush empanadas with the remaining beaten egg. Bake until golden brown, 15 to 20 minutes. Rest for
2 to 3 minutes before serving.
M
If you don’t have egg wash, that’s fine.