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1
For the Dough; In a large bowl, combine flour and salt.
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2
Cut in butter until mixture resembles coarse crumbs.
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3
Stir in the water, and knead until mixture forms a ball.
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4
Wrap in plastic and refrigerate for 1-4 hours or overnight.
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5
Roll out the dough on a lightly floured surface, about 1/4 inch thick and cut out 3-6 inch circles (depending on how large you want your empanada to be).
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6
Set aside.
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7
For the Filling; Mix all of the filling ingredients(starting at olives) together in a large bowl and mix well.
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8
Heat the oil in a large skillet over medium-high heat.
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9
Add the meat mixture; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes).
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10
Remove from heat.
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11
Assembling your empanada; Place 1 empanada disc between 2 pieces of wax paper(or one of those nifty dough press sets); roll out slightly to 7 inches.
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12
Place 1/3 cup filling in center of each empanada.
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13
Moisten edges; fold empanada over filling, and tightly crimp with a fork.
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14
Repeat with remaining empanadas.
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15
Transfer to a parchment paper-lined baking sheet and brush both sides with olive oil; bake until browned (12-15 minutes).
