Mix flour and salt in a food processor.

Add the butter, egg and water until a clumpy dough forms.

Remove dough from the food processor and form a ball. Flatten it into a disc between two pieces of wax or parchment paper and chill in the refrigerator for 30 minutes.

Roll the dough until very thin and the cut out round shapes for empanadas. (There are round molds specifically for this but we just use an upside down bowl.)

Use now or store the dough in the refrigerator or freezer to use later.

When you are ready to use the dough. You will want to place a few tablespoons of filling in the center of the dough. The amount will vary based on how big your discs are cut. But make sure you leave plenty of room to fold the discs over and seal them completely. You can press the edges together with your fingers, or use a fork to press the edges together. Then use your fingers to shape the edges into folds for decoration. Brush the tops with egg wash for a nice golden top. Cook at 375 for 18-24 minutes depending on the size of your empanadas. They are done when they are nice and golden on top!