Ingredients
- 3 cups all purpose flour
- 3/4 teaspoon salt
- 3/4 cup unsalted butter cold and cubed
- 1/3 cup ice cold water plus more if needed
- 1 cup mozzarella cheese shredded
- 3/4 cup cheddar cheese shredded
- 1 large egg beaten for egg wash
Instructions
- In a large bowl, mix flour and salt together.
- Add cold, cubed butter to the flour mixture and use a pastry blender or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice cold water and mix until a dough forms. If the mixture is dry, add 1 tablespoon more water at a time until it comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- In a bowl, mix together shredded mozzarella and cheddar cheeses.
- Preheat oven to 400°F. On a floured surface, roll out the dough to 1/8-inch thickness. Cut out rounds using a 5-inch cutter.
- Place a spoonful of cheese mixture on one half of each dough round. Moisten the edges with water, fold the dough over the filling, and seal the edges with a fork.
- Egg wash each empanada using a pastry brush.
- Place empanadas on a baking sheet and bake for 20 minutes or until golden brown.
