Vegetable Empanadas

Instructions

1. Prepare the dough
   In a large bowl, mix the flour and salt. Add the cold butter cubes and work them into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. In a small bowl, beat the egg with cold water, then add to the flour mixture. Stir until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Cook the vegetables
   Heat olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant. Add bell peppers, mushrooms, and zucchini, and cook until softened, about 5 minutes. Stir in corn kernels, cumin, and smoked paprika. Season with salt and pepper to taste. Remove from heat and let cool completely.
3. Assemble the empanadas
   Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. On a floured surface, roll out the dough to 1/8-inch thickness. Using a 4-inch round cutter or small bowl, cut out circles from the dough. Re-roll scraps as needed.
4. Fill the empanadas
   Place about 1-2 tablespoons of the vegetable filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or create a decorative rope edge by pinching and folding the dough.
5. Prepare for baking
   Transfer empanadas to the prepared baking sheets. Brush the tops with egg wash. Using a sharp knife, make a small slit on top of each empanada to allow steam to escape during baking.
6. Bake to golden perfection
   Bake in the preheated oven for 20-25 minutes, until the empanadas are golden brown and crisp. Rotate the baking sheets halfway through for even browning. Remove from oven and let cool for 5 minutes before serving.