Ingredients
185g flour 
½ tsp salt 
85g butter 
50-60ml milk 
A portion of leftover chilli 

Method
Preheat the oven to 190c.

Either put the flour, salt, butter and 50ml of the milk into a food mixer with a dough hook and mix until a soft dough is formed. All the flour should be picked up from the sides, if it is not, add the remaining 10ml of milk.  

Or, put the flour and salt into a bowl and rub through the butter, add the 50ml of the milk and mix with your hands until a soft dough is formed.  You should be able to pick up all of the flour from the sides into your dough but if you cannot, add the remaining 10ml of milk. 

Divide into 6 balls of dough.  Roll out in circles until fairly thin.  Put a couple of spoonfuls of leftover chilli in the middle and pull two sides up - front and back - and join the seam the whole way along by pinching together from the top down one side then from the top down the other side. 

Reposition your empanada so the seam is now against your board and push down on the seam very firmly as this ensures it is properly stuck together and does not open during cooking.  Then lightly roll the seam to look pretty or crimp or use a knife or fork. 

Put on a baking tray and bake for 25-30 minutes until golden.