Apple Empanadas

In a large bowl, combine the Wheat flour, Granulated sugar, and Salt. Whisk to combine.

Add the cold, cubed Unsalted butter to the flour mixture. Using your fingertips or a pastry blender, cut the Unsalted butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a small bowl, whisk the Egg yolk with 100g of Cold water. Gradually add this liquid mixture to the flour and butter, mixing until a shaggy dough forms. Do not overmix. Form the dough into a disc, wrap it tightly in plastic, and refrigerate for at least 30 minutes.