Dough: (This recipe is supposed to make 12 empanadas. I didn't roll it thin enough, and only got six, so if you do get 12, double the filling recipe below)
2¼ cups all-purpose flour
1½ teaspoons salt
½ cup cold butter, cut into ½-inch cubes
1 large egg
⅓ cup ice water
1 Tbsp white vinegar
FILLING: (double if making 12)
⅓ cup alfredo sauce
½ cup chopped, cooked ham
1 cup shredded cheese - mozzarella or cheddar
1 Tbsp chopped, fresh oregano
½ tsp minced garlic
½ tsp pepper
Instructions
FOR DOUGH: Sift flour with salt into a large bowl and blend in butter with a pastry blender until mixture resembles coarse meal with some butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. If you need to, add additional water 1 tsp at a time, until dough comes together. (Dough will look shaggy/rough.)
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. Take dough out about 30 minutes before using to make it workable and minimize cracking.
FILLING: Mix all ingredients together.
To assemble empanadas: Roll dough out fairly thinly and cut rounds out of rolled dough. Scoop spoonfuls of the filling into the middle of each round, leaving a border all the way around.
Using your fingers, fold dough over and squeeze the edges closed. Secure using a small fork to press the edges together. Brush with one beaten egg, and place on greased or lined baking sheet.
Bake in 375F preheated oven for about 25 minutes, or until golden brown.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/08/first-on-the-first-empanadas/