Soften butter and cream cheese in bowl.  Add flour and salt.  Combine with fork.  Set aside to rest 10 minutes before rolling.

Roll out the empanada dough on a floured surface (about 1/8 of an inch thick).  Use a glass (or round cookie cutter to cut the circles.  Fill centers with a tablespoon of desired filling.  Fold over and use a fork to seal/ crimp edges.

Brush with butter or egg wash if desired before baking.  If making sweet empanadas, you can sprinkle a little sugar or turbinado on top of the butter.  Mmm

Bake 400 for 15 minutes or until done.