Masa para empanadas

• 500g flour
• 2 teaspoons salt
• 2/3 tablespoons sugar
• 200g butter
• 1 cup water
• 2 egg yolks

Sift the flour into a bowl. Stir in the salt and the sugar.

Blend the butter into the flour mixture. 

Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.

Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.

Turn dough out onto a floured surface, and roll into desired thickness.

Makes enough dough for 24 large empanadas.

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