2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 stick unsalted butter, cold and cut into cubes
1/3 cup ice cold water
1 tablespoon white wine vinegar
In a large bowl combine the salt and flour with the butter till it forms small beads. If you have a food processor, pulse the mixture a few times till the flour is combined with the butter. In a liquid measuring cup add the water, egg and white wine vinegar. Beat together. Pour the water/egg mixture into the flour and stir together. Continue working the dough together with your hands until a ball forms. Remove the dough from the bowl and knead on a well-floured surface till it is smooth. Flatten into a disk and chill in the refrigerator for at least one hour before preparing the empanadas.