Whisk dry ingredients together
In a separate bowl, whisk the wet ingredients
Make a well in the dry ingredients, and add the wet ingredients.
Slowly pull the dry ingredients into the wet with a fork, and combine into a rough dough. After kneading in the bowl for 3 minutes, you should know if you need to add a bit more water See #1 below.
Transfer to a floured work surface, and knead for at least 10 minutes.
Transfer to a clean bowl, cover, and chill for 30 minutes.
Each cup of flour will yield 8 small, or 4 large empanadas. If using a press, divide accordingly, or roll out to 1/4" thick, and cut rounds with a cutter (or paring knife)
Fill with whatever you like, fold into half-moons, and crimp with a fork, or pleat if you're fancy. To make the dough stick together better, you can brush half of the edge of the disc with some beaten egg white.
