2½ plus 2 Tbsp. flour
¼ tsp. kosher salt
8 Tbsp. unsalted butter, cubed and frozen for 20 minutes
8 Tbsp. cream cheese, cubed and chilled for 20 minutes
½ cup cold water

  • Pulse flour, salt, butter, and cream cheese in food processor until fats are small pieces coated in flour (15x)
  • Add water all at once and process until it forms a ball
  • Shape into 6x4” slab, wrap with cling wrap, and chill at least 4 hours
  • Divide and roll out larger piece and press into a ¼ sheet pan
  • Roll out smaller piece and chill separately

Source: Pie Squared, p 287 (Beefy Empanada Slab Pie)