Jim,
All my attempts to make empanada dough, despite the super-simple process and limited common ingredients, have always ended in dismal failure, which is why I resort to La Saltena store-bought discs. I know, that may be a cop-out, but I get consistently terrific empanadas as a result.
However, if you live in Barrow, Alaska, and don't have a Latino market over on the next berg, you may be forced to make your own discs. Here is a link that has a recipe that comes as close as I can find to authentic Argentine dough:
http://www.cdkitchen.com/recipes/rec...das22263.shtml
Give it a try and good luck. In fact, I may even try it myself to see if, at last, I can conquer this culinary deficiency.
Gaucho cheers,
Stryke