• Begin with sifting flour to a bowl and with a fork stir in a pinch of salt.
• Add oil and mix with a fork.
• Add boiling water (it is important that the water is hot).

  Stir and press flour mixture with fork (dough will be crumbly).
  
• Finish combining flour with your hand.

  Knead with your hand and incorporate flour well with other ingredients.
• Once all ingredients are incorporated well, form a ball and cover bowl with plastic wrap.

  Let sit for 30 minutes.

Form Empanadilla Dough

• After 30 minutes, lightly flour surface and with your hands spread dough out some.
  
• Roll out dough as thinly as you can (about an ⅛ of an inch).

  Cut out discs as big or as small as you like. You don’t need any special tools, simply use a bowl, large glass or use the cover to your blender like I did.
• Cut out parchment or wax paper into squares that are bigger than your discs and place paper in between each disc.

  (This will keep them from sticking together when frozen.)
• Use excess dough and form again into a ball. Roll out again and cut out more discs.

  Place between parchment sheets and either use immediately or freeze for future use.