In a large mixing bowl, beat the butter and cream cheese together until well combined.
Add the flour and salt and beat into the butter and cream cheese. The dough will be lumpy.
Use your hands and press the dough together to form a ball.
Knead the dough for one minute, then wrap in plastic wrap and place in the refrigerator for 15 minutes or longer.
When you are ready to use the dough, you can cut it in half and roll it out, or cut each half into 5 to 6 even sized pieces. Each piece can be rolled out into a circle and then a medium sized bowl can be placed face down on the dough and pressed down to cut the dough in a circle. Or you can roll out the large piece of dough and cut multiple circles out. Gather any remaining dough and roll out for another circle.
Place the filling in the middle and fold the dough over, pressing the edges together. Then use a fork to seal the edges.
When you are ready to bake, preheat the oven to 375°F. Whisk together the egg and water. Brush over the empanadas and bake for 15 to 20 minutes until golden brown.
Remove from the oven and serve warm. Enjoy!
Notes
Be sure to chill the dough before rolling to keep it from sticking. This dough holds together well and rolls out smooth. It is good to chill, but won’t roll out until it has warmed up a bit from being in the fridge. It will also warm up slightly as you begin to roll it out.
You can use part of the dough and then refrigerate the rest for another day, just store leftovers in plastic wrap and in an airtight container.
Keep the dough covered with a slightly damp towel to keep them from drying out while you are working, especially if you haven’t pre-made the filling.
For best results, seal the edges firmly to keep the filling from leaking when baking.