Empanada Dough Recipe for Baking - Flaky Homemade Crust

Instructions:

1. Whisk together 3 cups All Purpose Flour, 1 tbsp sugar, and 1 tsp salt in your large bowl. Add the 6 tbsp of chilled, cubed butter.
2. Use a pastry cutter or fork to work the butter into the flour until it resembles coarse sand with a few pea sized lumps. Note: Those lumps are what create the flakes!
3. Whisk the 1 Large Egg into the 0.625 cups ice water. Slowly drizzle the liquid into the flour mixture while stirring with a fork. Continue until the dough just starts to come together. It might look a little shaggy or dry at first, but don't panic and add more water yet.
4. Turn the mixture onto a lightly floured surface. Knead gently for about 1 minute until the dough is smooth and cohesive. Wrap tightly in plastic wrap and refrigerate for 1 hours. Note: Chilling allows the gluten to relax so the dough doesn't shrink when you roll it.
5. Divide the chilled dough into two halves. Roll one half out on a floured surface until it is roughly 1/8 inch thick. Use your cutter to stamp out circles. Repeat with the remaining dough and scraps.
6. Place your filling in the center of a circle. Fold the dough over and press the edges together. Use a fork to crimp the edges until they are firmly locked and decorative.
7. If baking, brush with an egg wash and bake at 400°F for 20-25 minutes until deep golden and crackling. If frying, heat oil to 350°F and fry for 2-3 minutes per side until bubbly and crisp.