This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce , but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the refrigerator for 6 to 8 hours before using.) At Café Azul, Archibald also uses this pastry for pies and tarts.

　　Active time: 15 min Start to finish: 1 1/4 hr

　　

Ingredients

Makes about 3 lb (enough for 24 empanadas)

　　5 cups all-purpose flour

　　1 tablespoon salt

　　4 sticks (2 cups) cold unsalted butter, cut into 1/2-inch cubes

　　1 large egg

　　1 tablespoon Champagne vinegar

　　About 3/4 cup ice water

　　

Step 1

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.

　　

Step 2

Beat egg with vinegar in a 1-cup measure using a fork, then add enough ice water to measure 1 cup total. Add to flour mixture, stirring with fork until incorporated.

　　

Step 3

Turn out mixture onto a lightly floured surface and knead gently with heel of your hand just enough to bring dough together. Roll out or pat into a 15- by 9-inch rectangle. Arrange dough with short side nearest you, then fold into thirds like a letter to form a roughly 5- by 9-inch rectangle. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 6 (do not chill longer or dough will discolor).