In a large mixing bowl, use a fork or pastry cutter to combine the flour and butter. Mix the ingredients together until the butter is broken down into small pea sized chunks.
Add the water and an egg. Use a large spoon to stir the ingredients together until the dough begins to pull away from the side of the bowl.
Transfer the dough to a lightly floured surface and knead it by hand for 3 minutes before returning the dough to the mixing bowl.
Allow the empanada dough to chill in the fridge for 20 minutes. This gives the butter time to get cold again.
When you are ready to use your empanada dough, divide the ball into 8 equal sized pieces and roll each piece into a disc.
Fill your empanada dough as desired and bake for 20 minutes at 375°F.
Notes
You can store your dough in the fridge for up to 5 days before using it. You can keep your dough in the freezer for up to 2 months before using it.
The egg wash is not necessary but will give your empanadas a more golden brown color.
Chilling the dough is important because you don’t want the butter to be too soft when it goes in the oven. If your butter is too soft your dough may spread too much.
If you are using unsalted butter, add a teaspoon of salt to your dough.
You don't have to make 8 empanadas with this recipe, you can cut them much smaller and make up to 24 smaller empanadas.