Empanada Dough

Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture.

Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough.

Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking.

Brush with melted butter and roll it like a jelly roll.

Cut with a sharp knife into 1 1/2-inch slices.

Roll each piece into a circle and fill with about 1 tablespoon filling.

Fold over into half moons and seal.