An empanada is a type of pasty baked or fried in many countries of the Americas and inSpain. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread.
In a bowl mix the flour with the salt. Make a well in the centre and add two eggs. Mix with your hands until well integrated.
Add the vinegar to 1/4 cup of water and add this to the egg/flour mixture. Knead with your hands adding more water as needed. When you think it needs just a bit more water, add the oil instead of more water.
Keep kneading until the oil gets integrated completely and the dough doesn't feel oily. Let the dough rest for at least one hour before using.
Divide the dough in 16 parts. Form small circles with each ball of dough using a rolling pin.
Place the filling in the centre of each circle. Fold in half and seal with a bit of water.
Beat one egg and brush over the empanadas just before baking them. With a toothpick make a few holes on each empanada so the vapour can escape.
Bake at 350F for forty minutes until golden brown.
Allow them to rest a few minutes after taking them out of the oven.
The filling could be almost anything: ground beef, chorizo, fish, veggies, etc. Yield: 16 empanadas.