Empanada Dough

Gather the ingredients.

Sift the flour into a bowl. Stir in 1 teaspoon of the salt and the sugar.

Blend the chilled butter and shortening into the flour mixture with a pastry cutter or with 2 knives until fairly well blended.

Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.

Keep kneading the dough, adding more of the water-egg mixture as needed (you may need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled. Taste for salt and add more if needed.

Cover the dough with plastic wrap and refrigerate for about 1 hour. When ready to use, the dough should be soft and smooth, not elastic. If you poke a hole in the dough with your finger, the indentation should remain.

Turn the dough out onto a floured surface and roll into desired thickness before cutting.

Use in your desired recipe and enjoy!