Making an olive oil-based dough to use for empanadas takes about 10 minutes of work and an hour of letting the dough rest in the refrigerator. Follows is the recipe for the dough (courtesy of Food & Wine magazine).
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.