This easy traditional empanada pastry is made in the food processor. The result has just the perfect amount of flakiness and flavour, and works well for almost any empanada. You can make the dough in advance and freeze it in discs for later use.
Freeze the empanada pastry after the last step, separating each round of pastry with greaseproof paper. Wrap well in cling film, then in aluminium foil, and freeze for up to 3 months.