Combine the two flours and make a little flour volcano—yes, the dramatic kind. Sprinkle the salt around the edges like you’re seasoning a tiny arena, then drop the softened butter right in the center, ready for its grand entrance.
Gradually pour in the water and start mixing, letting the dough come together little by little until it’s smooth and compact—like it finally decided to behave. Then give it a good knead until it turns soft, silky, and absolutely irresistible to touch.
Let the dough take a mini‑vacation: cover it with plastic wrap and tuck it into the fridge for about 15 minutes so it can chill out and get its act together.
Roll out the dough with a rolling pin until it behaves, then cut out your discs in whatever size your empanada‑loving heart desires—using a cutter or even a trusty round container that’s been waiting its whole life for this moment.
