Combine 500g of flour with 200g of butter, 10 egg yolks, and a pinch of salt. Make sure to use warm butter to help the dough come together better. If necessary, add some tepid water during the mixing process. Once the dough is ready and quite thick, let it rest, covered with a cloth, for about half an hour. To shape the empanada cases, roll out the dough into a smaller diameter circle, cut it into equal pieces that match the size of the empanadas, place each piece vertically with its axis, and use your right thumb to form the case by wrapping it around. Next, wrap the case in a paper strip coated with butter, placing a layer of paper at the bottom as well. Finally, make the lid separately, gluing it together with an egg yolk, being careful to create a small hole for steam release. (Without this precaution, the empanadas would burst open during cooking.)
Combine 500g of flour with 200g of butter, 10 egg yolks, and a pinch of salt. Make sure to use warm butter to help the dough come together better. If necessary, add some tepid water during the mixing process. Once the dough is ready and quite thick, let it rest, covered with a cloth, for about half an hour. To shape the empanada cases, roll out the dough into a smaller diameter circle, cut it into equal pieces that match the size of the empanadas, place each piece vertically with its axis, and use your right thumb to form the case by wrapping it around. Next, wrap the case in a paper strip coated with butter, placing a layer of paper at the bottom as well. Finally, make the lid separately, gluing it together with an egg yolk, being careful to create a small hole for steam release. (Without this precaution, the empanadas would burst open during cooking.)
