• In a bowl, mix together flour, salt and baking powder.
• Mix in melted butter and add water.
• Mix and pour onto a lightly floured surface.
• Press together and knead until the dough is soft and smooth.
• Wrap in plastic wrap and rest for 30 minutes.
• Line 2 baking sheets with parchment paper, brown paper or aluminium foil. Set aside.
• Press the dough lightly with the rolling pin at the centre and roll outwards.
• Roll in one direction a couple of times then lift it up and rotate a quarter turn and roll.
• Keep rolling and rotating till you get your desired thickness.
• Roll out the dough to 1/8" thickness for the fried empanadas and to 1/4" thickness for the baked ones.
• If the dough is getting sticky, lift it up, sprinkle flour on the countertop, the rolling pin and lightly on top of the dough.
• Using a pie cutter or a circular plate, cut out circles to your desired size between 6-8 inches in diameter.
• Place pie filling on half of the circle making sure to leave some space around the edges.
• Rub a little egg around the edges.
• Fold the empty side of the pastry over the filling to cover it and meet the edge on the other side of the circle to form the letter D.
• Crimp the outer edges by hand or with the tines of a fork.
• If using a pie dough cutter, place the circle on the side with the serrated zigzag edges, put some pie filling and close pressing hard to seal.
• Place individual pies on the prepared sheet.

Baked Empanadas

• Preheat oven to 205 deg C. (before you start filling your dough)
• Crack the egg into a bowl, add 1 teaspoon water and beat to mix.
• Brush the empanadas with milk or egg wash.
• Bake for 18-20 minutes, until golden brown.
• For small empanada, bake at 180 deg. C for 15-18 minutes.

fried empanadas

• After filling and sealing, place in the fridge to chill for about 20 minutes or 3-5 minutes in the freezer.
• Line a baking sheet with paper towels and set aside.
• In a deep frying pan or saucepan, pour enough vegetable oil for deep frying empanadas about 1 inch high, (you can also use a deep fryer), set over medium heat.
• When hot, gently place empanadas in the hot oil making sure not to overcrowd the oil.
• The empanadas should almost immediately begin to puff and float.
• Fry until golden brown, turn and fry the other side, about 1 minute on each side.
• Scoop empanadas out of the oil using a slotted spoon and place them on the lined baking sheet.
• keep frying until all the empanadas have been fried.
• Empanadas can be served with a green salad, a Chimichurri dipping sauce, tomato salsa, pepper dipping sauce or Simple Sofrito dipping sauce.