Empanadas Dough

Step 1: Put the flour, salt, sugar and butter in the bowl of a food processor fitted with a metal blade and pulse just until the mixture resembles coarse meal.

Step 2: In a small bowl beat together the eggs yolks, vinegar and iced water.

Step 3: With the motor on, add the liquid mixture through the fees tube. Process just until the dough barely holds together, about 10 seconds. Do not over-process. The dough should be soft not crumbly. If it feels to dry or crumbly, add a little water and pulse until the dough just holds together. Turn the dough onto a lightly floured surface and press it together to form a cohesive mass.

Step 4: Divide the dough in halve. Shape each halve into a ball, then gently press it into a disk. Cover with plastic wrap and refrigerate for at least 30 minutes.

Step 5: Work with one portion of dough at a time, keeping the remaining piece refrigerated. On a lightly floured surface, roll one disk of dough into a circle slightly larger than 12 inches in diameter and about an 1/8 of an inch thick.As you roll lift up the dough from time to time and sprinkle a lightly dusting of flour under it to prevent the dough from sticking. Using a sharp paring knife and a 5 inch plate, cut out 4 circles. Gather the dough scrapes into a ball, re-roll into a 1/8 inch thick circle and cut out another circle. Re-roll and cut the dough scraps to make one more circle.Lightly dust the 6 dough circles with flour, stack them on a plate, cover with plastic wrap and refrigerate.