This Puerto Rican and Italian fusion snack will become a staple treat in your repertoire.
In a food processor, add the flour and salt. Add the shortening or butter and pulse 1-15 times, until the mixture resembles coarse sand.
While pulsing, add about 3/4 cup of the water. Pulse 5-10 times, until the dough just comes together in a loose ball. Add remaining water a tablespoon at a time if all the flour has not been moistened.
Turn out onto a clean surface and gently knead into a smooth dough. Cover with plastic wrap and refrigerate for 1-2 days if not using immediately.
Divide dough into 10 pieces and roll each piece out to 1/8-inch thick. Cut into rounds using a cookie cutter or tracing a bowl with a knife. Discs can be filled immediately and cooked.
If not using immediately, stack on top of each other with a piece of parchment or wax paper between each disc. Place in a zip bag and refrigerate for 1 day or freeze. If using from frozen state, allow the discs to thaw at room temperature for about 10-20 minutes before using them in a recipe.