I use this egg-enriched dough for Empanadas and the smaller bite-size Empanaditas.  It's also a great all-purpose dough for savory tarts and pies. 

Yield:  enough for 2 dozen small Empanaditas

7 1/2 cups sifted all-purpose flour
3/4 pound unsalted butter
3 teaspoon Sugar
3 teaspoon kosher salt
3 large egg; beaten
1 1/2 cup ice water  

1. In a food processor, cut the butter into the flour using brief pulses. Add the salt and sugar with a few pulses. Do not overwork the dough.

2. Gradually add the egg and water, process about 15 seconds.

3. Turn dough out onto a pastry board dusted with flour. Knead until no lumps are present. Work quickly especially in a warm kitchen.

4. Press into a disk, wrap in plastic wrap and chill for at least 20 minutes.