Follows is the recipe for the dough (courtesy of Food & Wine magazine). Below the recipe is a video demonstrating how to prepare the empanadas.
EMPANADA DOUGH (Makes about 12 6-inch pies)
2 ¼ cups all-purpose flour, plus more for dusting
¾ tsp. kosher or unrefined sea salt
¾ cup water
¼ cup olive oil, plus more for cooking
1 Tbs. red wine, white wine or apple cider vinegar
1. In a large bowl, mix the flour with the salt. Make a well in the center and add the water, olive oil and vinegar. Mix until the dough comes together; it will be sticky.
2. Transfer the dough to a floured work surface and knead until smooth and no longer tacky (about 8 minutes), using a pastry scraper to free it from the work surface, if necessary. Wrap the dough in plastic wrap; refrigerate for 1 hour.