Empanadas Cubanas

Step by stepInstructions

1. Whisk the flour and salt together, then cut in the cold butter until the mixture looks like coarse meal.
2. Stir in the egg and the vinegar-water, and bring the dough together into a ball; wrap and chill for 30 minutes.
3. Roll the dough out to about ⅛ inch (3 mm) thick on a floured surface, and cut into 5-inch (12.5 cm) rounds.
4. Place a heaping tablespoon of filling in the center of each round: picadillo for savory, or a slice of guava paste with a spoonful of cream cheese for sweet.
5. Brush the edges with beaten egg, fold the dough over, and press with a fork to seal.
6. Heat 1½ inches (4 cm) of oil in a deep skillet to 350°F (175°C).
7. Fry the empanadas in batches for 2 to 3 minutes per side, until deep golden and puffed.
8. Drain on paper towels and serve warm — savory ones with a squeeze of lime, sweet ones dusted with sugar.