Empanadas without filling

Directions

1. Mix the flour and salt in a food processor.
2. Add the butter and pulse
3. Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms
4. Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
5. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
6. Use immediately, or store in the refrigerator/freezer to use later.
7. Assembling and baking the empanadas:
8. To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc.
9. To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers or a fork.
10. Refrigerate for at least 30 minutes before baking.
11. Brush them with egg wash
12. Bake the empanadas in a pre-heated oven at 375F-400F. Bake the empanadas at 375F for 20-25 minutes until golden.