Cool. A horse of a different color. When I make empanadas I like to use a pizza style dough with wheat flour and a lot of butter. I also use both baking soda and baking powder. They come out like little calzones, filled with whatever was in the refrigerator. We always made them on Thursday night for Friday lunches. That way there would be no left-overs sitting over the weekend. The guy that introduced me to, or taught me this idea called them "pocket pies". He learned to make them for day-workers during the depression. Anyway, they're mostly savory, but can as easily be sweet.
LOL. Laugh it up smarty-clown. You'd even think I'm more off the reservation if you knew how I made it, with little or no real measuring. For it's original intention of invention, cheap easy to carry, delicious and nutritious lunches for poor day-workers, you wouldn't want a crust as delicate as a pie crust. These were not items served on plates eaten with forks. When I bake them I brush them heavily with a butter/egg wash. They brown up all dark and glossy. I've sold these on construction sites for $6 flat-rate inc. a pop.