4 c  Flour
2 tb Of sugar
1/2 ts Salt
5 tb Of Crisco
3    Eggs (slightly beaten)
Vino Seco
About 6-8 Tablespoons of
-cold water

Sift flour, sugar and salt together in a large bowl. Using a pastry hook
on your mixer or using a fork, cut in the Crisco into the flour mixture
until it is nice and crumbly. Make a deep will in center of the flour
mixture. Add beaten eggs and about 3-4 Tablespoons of Vino Seco into
center of bowl. Slowly mix together adding just enough water ( a teaspoon
at time) until the mixture comes together and makes a soft dough. It
shouldnt be stiff! Using a heavy rolling pin or a pasta machine roll out
the dough very thin. The pasta machine is much faster. I usually run the
dough from setting number 1 through setting number 6. Youre going to be
rolling out enough dough to make a circle about of a CD disk (if this makes
sense) for each empanada. In the center of this circle place your filling.
This can be guava paste (my favorite!), picadillo, or chicken. Once the
filling is placed in the middle of the dough, fold over one side over the
other forming a half-moon turnover. Using a pastry wheel or sharp knife,
trim the edge making sure they are sealed. Using a fork, go around the
edges pressing down with the tines making a nice decorative edge. Fry in
hot Crisco until golden. Empandas