Knead for 5 minutes so that it is well united and tender.
Cover with a plastic film or damp towel and let rest to prevent the surface from drying. Let it rest for 5 minutes before using.
Prepare the dough:
Prepare two little bowls, one with a half cup of water and one with two tablespoons of water plus some paprika (to paint the empanadas for color).
Spread the dough with a rolling pin on a surface with just a little flour to avoid sticking.
Cut the disks with a 3-4 inches cutter or any plate with a circular shape. You can also shape a small ball with your hands.
Assemble:
Preheat the oven to 450ºF (230ºC).
Moist your fingertips in the water bowl and spread some water on the edges of the disks.
Fill with about one full tablespoon of the filling of your preference in the center of the disk.
Close the disk and put pressure on the moist edges until perfectly closed with a fork. You can also fold it, stretching outwards and then inwards.
Bake:
Arrange the empanadas on a greased baking tray (or a lined parchment paper) and paint them with a brush and the smoked paprika and water mix. Pinch with a fork- for the empanadas to release hot air while baking and prevent them from exploding.
Bake for 15 minutes, watching it after the tenth minute to prevent them from burning. If the empanadas borders start to brown while the center looks still uncooked, reduce to medium heat.
Video
Notes
Flour: I have to say that it is only natural to encounter differences amongst flour brands. It is good practice to have extra flour when making bread or dough to adjust.You might need an extra ¼ flour cup (35 grams) to adjust if you find the dough still sticky.Let the dough rest in the fridge before extending it with a rolling pin for at least 8 hours or, even better, overnight.You could use it after 15 minutes, but it can be challenging to manage and keep the empanada discs from keeping their shape.It is crucial to put water in the discs' tips before closing them. Otherwise, they will open in the oven.You can store the empanadas in the fridge, separating them with pieces of parchment paper.To bake frozen empanadas, you need to place them directly in a baking tray without defrosting. You might need to leave them in the oven for another 5 minutes.Empanadas are well kept frozen for months, making a great meal prep.The dough is well kept wholly covered in the fridge for two days.