Dough for Julia’s Empanadas (Jamaican Style)

4 1/2 cups unbleached all-purpose flour (I swapped 1/2 cup with whole wheat flour)
3 teaspoons salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 tablespoons distilled white vinegar

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) 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. Mixture will look shaggy. 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. Split in half. Form dough into two flat rectangles about 1/8 inch thick and wrap in plastic wrap. Chill in freezer for at least 1 hour. Dough can be chilled up to 6 hours total. While chilling, make the filling.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user MRSJOSEPH0904.