Empanada Dough: Ultra Flaky and Tender

Whisk together the flour and salt in a large bowl, ensuring there are no large clumps.

Add the chilled, cubed butter to the flour. Using a pastry cutter or fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Create a well in the center of the flour mixture. Pour in the lukewarm water and oil. Gently stir from the center outward using a fork or spatula until a shaggy dough forms; do not knead.

Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and chill the fat.

On a lightly floured surface, roll the dough to approximately 1/8 inch (3mm) thickness. Use a circular cutter to stamp out 12 circles.

If baking, apply an egg wash made from one beaten egg and 1 tablespoon of water to the exterior of the shaped empanadas before cooking.