Ingredients
- 4 cups flour
- 1-2 teaspoons salt
- 2-3 tablespoons sugar
- 2 tablespoons butter, softened
- 12 tablespoons lard or vegetable shortening, at room temperature
- 3/4 cup cup water
- 2 egg yolks
Directions
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Sift the flour into a bowl. Stir in the salt and the sugar.
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Work the butter and shortening or lard into the flour mixture with your fingers until well blended.
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Whisk the egg yolks into the water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough comes together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need more than 1 cup), until the dough is very smooth, about 5-10 minutes. You can knead the dough with a standing mixer and a dough hook attachment.
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Cover the dough with saran wrap and let rest on the counter for about an hour. (Dough can also be kept overnight in the refrigerator, then brought to room temperature before using.) Dough should be soft and smooth, and not elastic – if you poke a hole in it with your finger, the indentation should remain.
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Turn dough out onto a floured surface, and roll into desired thickness.
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Makes enough dough for 8 large empanadas.