Yummy Mummy Empanadas

Directions

1. Start by cutting the cold unsalted butter into small cubes, or freeze the stick and grate it with a cheese grater. Pop the butter pieces back into the freezer to keep them very cold.
2. In a food processor, combine the all-purpose flour and salt. Pulse a few times until well mixed.
3. Add the cold butter and egg to the flour mixture. Pulse until everything is incorporated, scraping down the sides of the bowl if needed. Then add cold water one tablespoon at a time, pulsing after each addition, until a clumpy dough forms.
4. Turn the dough out onto a piece of plastic wrap and shape it into a rectangle about 1 inch thick. Wrap it tightly and refrigerate for at least 30 minutes.
5. While the dough chills, mix the filling ingredients (finely chopped pepperoni, shredded mozzarella or cheese blend, and pizza sauce) in a medium bowl until well combined. Set aside.
6. Preheat your oven to 375°F.
7. Remove the dough from the fridge and roll it out on a lightly floured surface to a thickness of 1/8 inch. Using a pizza cutter, cut out twelve 5-inch by 5-inch squares. A paper or cardstock template can help ensure consistent size. Place the squares on a sheet of parchment paper.
8. Spoon 2½ tablespoons of the filling onto one half of each pastry square, leaving a ½-inch border at the top, side, and bottom.
9. Fold the empty half over the filling. Press the edges together with a fork to seal. Repeat for all squares.