Step 1: Make the Dough

1. In a medium bowl, mix 1 cup flour, 1 tbsp sugar, and ½ tsp salt with a fork.

2. Grate ½ cup frozen butter with a box grater and add it to the flour.

3. Use your fingers to mix the butter into the flour until it looks like coarse crumbs with small butter bits.

4. Add ¼ cup ice water, 1 tbsp at a time, stirring with a fork until the dough starts to come together. It’ll look shaggy – that’s perfect!

5. Turn the dough onto a lightly floured surface and gently shape it into a ball. Don’t overwork it!

6. Wrap the dough in plastic wrap, flatten into a disk, and chill in the fridge for at least 1 hour (or overnight).

Tip: Keep the butter cold for a flaky crust. If it softens, chill the bowl for 10 minutes. You can use a food processor, but don’t overmix!

Step 2: Prepare the Rhubarb Filling

1. In a small saucepan, melt 1 tbsp butter over medium heat.

2. Add 6 oz chopped rhubarb and cook for 3-5 minutes until soft, stirring now and then.

3. Stir in 3 tbsp sugar, 1 tsp balsamic vinegar, ½ tsp lemon juice, and a pinch of salt.

4. Cook for another 8 minutes until thick and jam-like, stirring often.

5. Transfer to a bowl and chill in the fridge for at least 30 minutes to cool completely.

Tip: Stir the filling to avoid burning. If using frozen rhubarb, pat it dry to keep the filling from getting watery.

Step 3: Roll and Cut the Dough

1. Lightly flour a clean surface and sprinkle a little flour on the chilled dough.

2. Roll the dough out with a rolling pin to about ¼-inch thick.

3. Use a 4-inch round cutter (or a bowl or clean can) to cut out 8-10 circles.

4. Gather scraps, re-roll gently, and cut more rounds.

Tip: Work fast to keep the dough cold. If it gets sticky, chill it for 10 minutes before continuing.

Step 4: Fill and Chill the Empanadas

1. Place 2 tbsp of chilled rhubarb filling in the center of each dough round.

2. Whisk 1 egg with 1 tsp water to make an egg wash. Brush the edges of the dough lightly.

3. Fold the dough over the filling to make a half-moon shape. Press the edges with a fork to seal or crimp with your fingers.

4. Place the empanadas on a parchment-lined baking sheet. Chill them (and the egg wash) in the fridge for 15 minutes to firm up.

Tip: Don’t overfill, or they might leak. Chilling helps them keep their shape when baking.

Step 5: Bake the Empanadas

1. Preheat your oven to 375°F with a rack in the center.

2. Brush the chilled empanadas lightly with the egg wash.

3. Mix 1 tbsp sugar and ½ tsp cinnamon, then sprinkle over the top.

4. Cut a small slit in each empanada with a sharp knife to let steam escape.

5. Bake for 20-25 minutes until golden brown.

6. Let cool for 5-10 minutes before serving.

Tip: Check the empanadas in the last 5 minutes to avoid burning. Serve warm for the yummiest flavor!