Empanada Pastry Dough

4 c all purpose flour + more for dusting ( or pastry dough)
1/2 tsp extra fine salt
1 c water
2 1/4 sticks unsalted butter at room temp

Mix the flour with salt in a large bowl and make a well in the center. Gradually mix in enough water to make a smooth, workable dough. Knead dough for 8 to 10 min, then cover and chill for at least 30 min.

Roll the dough out on a large, lightly floured, flat surface, or floured board, into a rectangle( about 17 1/2" x 12"). Spread the butter evenly over the dough and fold each short edge into the center, then the whole thing in half again, so that it is four layers thick. Cover and refrigerate for a further 30 min.

Roll the dough out again to original size and again fold into four, then return it to the fridge for a final 30 min. The dough is FINALLY ready to use.

Fill and cook according to the recipe.