Empanadas

Sift flour, sugar and salt together in a large bowl. Using a pastry hook on your mixer or using a fork, cut in the Crisco into the flour mixture until it is nice and crumbly. Make a deep will in center of the flour mixture. Add beaten eggs and about 3-4 Tablespoons of Vino Seco into center of bowl. Slowly mix together adding just enough water ( a teaspoon at time) until the mixture comes together and makes a soft dough. It shouldn't be stiff! Using a heavy rolling pin or a pasta machine roll out the dough very thin. The pasta machine is much faster. I usually run the dough from setting number 1 through setting number 6. You're going to be rolling out enough dough to make a circle about of a CD disk (if this makes sense) for each empanada. In the center