Fruity Empanadas

Pulse bread flour, butter, and salt in a food processor until it resembles coarse crumbs.

Add cold water a little at a time and pulse further until dough comes together.

Remove from food processor and form into a disc. Cover with plastic wrap and let rest in the refrigerator for 1 hour.

Preheat oven to 350°F. Line baking pans with parchment paper.

Dust a clean work surface with flour. Divide disc into two and roll one piece using a rolling pin until 1/4 inch thick. Do the same with remaining dough. Using round cookie cutters, cut dough into 3-inch circles.

Place a tablespoon of filling in the center of each round, fold in half to completely cover the filling, then seal edges by pressing the tines of a fork against dough. At this point, you can freeze the empanadas. Just thaw before baking.

Place empanadas on lined baking pans. Bake for 15 to 20 minutes or until golden brown. Let cool before serving.