Directions

1. In the bowl of a food processor, combine the flour, salt, and sugar and pulse to combine. Add the shortening and pulse until the mixture becomes a coarse meal. Add the egg and pulse a few times. Add the sherry 2 tablespoons at a time, pulsing between additions, until the dough comes together in a ball. Transfer the dough onto a lightly floured work surface and shape it into a 1-inch thick disk. Cover the disk with plastic wrap and refrigerate for at least 30 minutes and up to a day.
2. Return the disk to room temperature. On a lightly floured work surface, roll the dough out to 1/3-inch thick, then use a 5- or 6-inch biscuit or cookie cutter to make empanada shells, gathering and rerolling the scraps as necessary.