Makes 1 dozen 4″ disks, or 2 dozen 3″ disks.

Ingredients

• 3 cups all-purpose flour
• ½ teaspoon kosher salt
• 12 tablespoons cold, unsalted butter
• 2 large eggs, divided
• About ⅓ cup cold milk or ½ cup cold buttermilk, divided

Directions

Preheat oven to 425°F.

Combine flour, salt and butter in the bowl of a food processor, pulsing several seconds until butter forms pea-sized clumps. Add one egg and one half of the milk or buttermilk. Pulse until combined. Slowly add remaining milk until dough just clumps.

Turn out onto a floured work surface and press flat with fingers. Fold into thirds and press flat several times, sweeping in loose bits of dough. Do not knead or use a rolling pin. Repeat folding and pressing flat several times until dough is combined. Split into 2 large balls and rest refrigerated 10 minutes, or up to 2 days.

With a rolling pin, roll a ball out into a thin sheet about ⅜” thick. Cut rounds with a biscuit cutter.

Prepare the remaining egg in a small bowl, beaten.

Fill 4″ rounds with 3 tablespoons of filling, or 3″ rounds with 2 tablespoons. Do not overfill. Dampen edges of the round with water. Fold rounds over, sealing the edge by pressing with a fork or gently pinching and twisting.

Place finished pastries on a baking sheet lined with parchment paper, spaced 1″ apart. Brush the pastries with the beaten egg. Bake at 425°F for 15-18 minutes, until well browned.