Homemade empanada dough

Ingredients: 3 measuring cups of all-purpose flour * 1/4-1/2 teaspoon of salt * 170 grams of unsalted vegetable margarine * 1 egg * 1/2 cup of water adjust as needed Preparation: * Use a food processor to mix the flour and salt. Add the vegetable margarine, cut into small pieces and mix well. * Add the egg and water (little by little) and continue mixing until a lumpy dough forms. If you don't have a food processor, follow the same process, but use your hands to mix the ingredients into a smooth dough. * The dough can be used immediately or refrigerated until ready to use (1-2 days) . * To make empanada discs or lids, there are a variety of options. The first is to roll out the dough into a thin layer and use a round mold (or a glass or bowl) to cut out rounds or discs. Another method is to form individual balls from the dough and then roll out each ball to make individual discs (they don't need to be perfectly round). If you have a tortilla press, you can use it to flatten and stretch the dough balls. * You can also see more details with photos and a video of the preparation of the empanada dough. To assemble and bake empanadas * Place a good spoonful (or two) of the filling in the center of each pie round or disc. * Fold the empanada discs over and use your fingers to seal the edges. Another option is to use a fork to press and seal the edges of each burger. * If you have time, refrigerate the burgers for 30 minutes to an hour; this will help them seal well. You can also prepare and assemble them the day before and bake them just before serving. They can also be individually wrapped and stored in the freezer. * Preheat the oven to 400F (200C) for medium-sized burgers, or 375F (190F) for smaller burgers. * Place the empanadas on a lightly greased baking sheet. * Brush the empanadas with the beaten yolk mixture; This will give them a golden brown color when baked. * Bake the burgers at 400F for ~20 minutes, or until golden brown on top. * Serve the patties warm, alone or with your choice of sauce.