I would recommend using a food processor for this recipe.
Add the flour (all purpose or plain ) and the salt into the processor bowl.
3 cups flour, ¼ tsp salt
Add the softened butter and use the pulse button to blend.
1 ½ sticks unsalted butter
Add the free-range egg and then a little of the milk. NOTE: you may not need to use all of the milk).
1 large eggs, ½ cup milk
Pulse until the ingredients form a dough. You need a smooth dough but not a wet dough. Hence adding the milk, a little at a time.
When your happy with the dough consistency, transfer it to a lightly floured surface and divide into two for ease of handling. If you are making this in advance, wrap them tightly in plastic wrap/clingfilm and store in the fridge to up to 2 days.
Roll the dough into a large flat layer approx. ¼ inch/ ½ cm thick.
Use a cutter or a small plate about 5-6 inches in diameter to make perfect filled empanadas. Alternatively, you can just cut little balls of dough off and roll them as they don’t have to be identical. Small ones for children large for adults
etc.
Either use immediately or store in airtight containers in the fridge or freezer.