Mix the flour with the salt in a large bowl to combine.

Add the melted butter, egg yolks, and water to the flour mixture.

Mix together until a dough begins to form. Transfer to a flour dusted surface and continue to knead until a consistent ball of dough forms. If the dough feels too wet, add flour a one tablespoon at a time until it no longer sticks to your hands.

Cover the dough with a towel and let chill in the fridge for at least 30 minutes.

Divide the dough into quarters, then into eighths, then sixteenths, then into 32 pieces. Roll each piece into a ball. On a flour dusted surface roll each ball into a round circle using a rolling pin.

From here, you’re ready to fill your empanada dough with whatever you like. Make sure to not overfill your empanada dough and crimp the dough shut using a fork. You can pan fry, deep fry, or bake them (just make sure to use an egg wash to get that golden brown color). See post details for more ideas on how to fill, fry or bake!