Baked Rhubarb Empanadas

Dough

1. Pulse the flour, sugar and salt in a food processor. Add the butter, eggs and water until a clumpy dough forms.
2. On a floured work surface, knead the dough for a few minutes.
3. Form dough into 2 balls, flatten into thick discs, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

Filling

1. Cook the rhubarb, strawberries, sugar, lemon zest and juice in a sauté pan over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 5 minutes. The rhubarb will start to break down, try to keep it a little chunky for a more rustic filling. Remove from heat and let cool completely.

Assembly

1. Preheat oven 375° F. Roll out the dough on a floured surface into a thin sheet (1/8-inch thickness). Using a 6-inch cutter (See Note 1), cut out 8 circles per disc of dough. Place on a rimmed baking sheet lined with silicone mat or parchment paper.
2. Place the filling on the center of each empanada disc. It's easy to overstuff and tear the dough so be careful. I used a 1/4 cup scoop.
3. Wet the rim of the empanada disc with a finger dipped in water to act as glue when you fold the disc in half. This seals the edges. Press the dough with your fingers and use a fork to crimp edges together. Refrigerate the empanadas for at least 30 minutes before baking.
4. Brush tops of pies with beaten egg and sprinkle with raw sugar (See Note 2). Score empanada tops, forming a small X in the center of each pie (See Note 3).
5. Bake pies until crust is golden brown, 17-20 minutes. Let cool completely on wire rack.