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The ingredients needed to cook Empanada Wrappers (Discos para Empanadas):
- You need 2 +1/4 cups unbleached all-purpose flour
- You need 1 +1/2 teaspoons salt
- Use 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- Take 1 large egg
- Take 1/3 cup ice water
- Prepare 1 tablespoon distilled white vinegar
- Provide 1 Tablespoon Sugar
- Use 1 Tablespoon cold (solid) chicken fat (or 1 extra Tablespoon butter)
Instructions to make Empanada Wrappers (Discos para Empanadas):
- Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. If you don't have a sifter, just grab handfuls of flour and sift them through your fingers from 6 inches above the bowl OR whisk it all a few times, and your dry ingredients will be incorporated and aerated.
- Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
- Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. If you're in a hurry, 30 minutes in the back of the freezer will do. - - If it's a warm day, I like to keep the dough I'm not currently working in the fridge. The butter can melt quickly and make the dough challenging to work with.
- Cut dough into equal sized cubes (about 1+1/2 inches) and roll into balls. Leave 3 or 4 out to roll, and put rest in fridge.
- Roll into 4"-5" discs, depending on how big you want to make your empanadas.
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