About this recipe:If you love empanadas, this is a great recipe to have on hand. This basic empanada pastry can be used with any of your favourite empanada fillings. Empanadas make great party nibbles when made bite-size!
Makes: 24 empanadas
250g plain flour
1/2 teaspoon salt
5 tablespoons caster sugar
1 egg yolk
2 tablespoons plain flour for dusting
2 tablespoons melted butter for brushing
Prep:20min › Cook:20min › Ready in:40min
Whisk together the 250g flour, salt and sugar in a bowl until evenly blended; make a well in the centre of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Roll the pastry with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a swiss roll. Cut with a sharp knife into 4cm slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.