1. Add butter and cream cheese to WildSide+ or FourSide jar and secure lid. 
2. "Pulse" 6-8 times or until butter and cream cheese are blended and creamy. 
3. Add salt and 1 cup of flour and secure lid. 
4. "Pulse" 6–8 times. 
5. Use spatula to scrape sides of jar. 
6. Add ½ cup flour, secure lid, and "Pulse" 6–8 times. Use spatula to scrape sides of jar. 
7. Add remaining flour, secure lid, and "Pulse" 10–12 times or until all flour is incorporated. 
8. Press dough together to form ball. Wrap in plastic wrap, and refrigerate for at least 2 hours. 
9. Heat oven to 375 F. 
10. Divide dough into 12 balls, and roll out each into a disk. 
11. Add filling of choice to half of each disk of dough. Fold other half of disk over covered half, and pinch edges to seal. For a glossy finish, brush tops of empanadas with egg whites. 
12. Bake for 15–20 minutes. 

Note: Unbaked dough can be wrapped and frozen for later use.