Empanada Dough

For the dough

In a bowl, mix together the flour, butter, and salt until it forms a crumbly mixture

Make a well in the center and add the warm water

Mix with your fingertips until it forms a dough

Knead the dough on a floured surface until it becomes smooth

Wrap it in aluminum foil or plastic wrap and let it rest for 10 minutes

Roll out the dough on a floured surface to a thickness of about 1/8 inch

Let it sit for another 10 minutes to relax

Cut circles of 14 cm diameter

Place about 1 1/2 tablespoons of filling in half of each circle

Moisten the edges with water and fold the dough over the filling, forming a half-moon shape

Curve the edges delicately to form a crescent shape

Fold one end up to form an angle of 45 degrees

Fold another small piece of the edge over the first fold

Continue repeating the folds, pressing well to create a "string" along the arc of the empanada

Brush with egg

Bake in a preheated oven at 250°C for 15 minutes or until golden brown

Make 16 empanadas

Note: To vary the shape of the empanada, place some laid flat and others with the string facing up.