• In a medium sauté pan, over medium high heat, brown the andouille sausage. Drain on paper towel and add to étouffée. Stir to combine, cover and refrigerate. (I prefer to make the filling the day before and let it chill overnight, if possible).
• Make the dough
• Make the dough: In the bowl of a food processor, pulse flour with salt a few times to mix.
• Add butter to flour mixture, pulsing 15 – 20 times until dough begins to look like coarse crumbs and butter is broken up into pea-sized pieces. *see note
• Whisk egg, egg yolk, ice water and vinegar together in a small bowl, then add to flour and butter mixture.
• Pulse to start incorporating liquids, then run machine for 15 – 30 seconds until a shaggy dough forms.
• On a floured surface, dump dough out of bowl and gather together. Use the heel of your hand to lightly knead dough a few times. (If it is too dry and crumbly, add 1 tbsp. ice water and work into dough.)
• Knead dough a few times on the counter until it comes together and looks smooth. Divide dough in half, shape into a disk and wrap tightly with plastic wrap. Refrigerate 30 minutes to 1 hour.
• Roll each half out to roughly 1/8” thickness (between sheets of parchment is helpful, if dough is sticking).
• Cut 14 circles out with 3 1/2 - 4" round cutter to make disks. Cover with plastic wrap and store in refrigerator until ready to fill.

Assemble and bake empanadas

• Preheat oven to 375°F / 190°C / Gas mark 5.
• Remove dough discs from refrigerator and allow them to sit on the counter, covered, as you get ready to assemble empanadas.
• Make the egg wash by whisking egg and cream together. Set aside.
• Place 1 1/2 - 2 tablespoons of filling in the center of the empanada dough disk.
• Wet one edge with water, then fold in half. While pressing filling down, pinch closed with your fingers. Use a fork to crimp the edges together.
• Brush with egg wash, then cut 2 small slits on top. Place on parchment paper-lined baking sheet.
• Bake for 18 - 25 minutes, rotating halfway through, until golden brown. Cool slightly on baking sheet before serving.