In a large bowl, mix flour and salt, then gradually add water until a soft dough forms. Knead for about 5 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps relax the gluten, making it easier to roll out.

Divide the dough into small balls (about the size of a golf ball). On a floured surface, roll each ball into thin circles, about 6 inches in diameter.

In a skillet over medium heat, saut? onions and garlic until translucent. Add your choice of meat or veggies, cooking until fully cooked and seasoned to taste.

Place a spoonful of filling in the center of each dough circle. Fold over and crimp the edges with a fork to seal tightly, ensuring no filling escapes.

For Baking: Preheat your oven to 375?F and place empanadas on a baking sheet. Bake for 20-25 minutes until golden brown.

For Frying: Heat oil in a deep pan and fry empanadas for about 3-4 minutes per side until golden brown and crispy.