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In a large mixing bowl, whisk together the flour and salt until evenly combined.
Slowly pour in the vegetable oil and cold water, mixing as you go. Use your hands to bring the mixture together into a dough. If the dough feels too dry, add small splashes of water until it becomes smooth and cohesive.
Knead the dough gently on a clean surface for about 3-5 minutes until it becomes soft and pliable.
Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for 10 minutes. This helps relax the gluten, making the dough easier to roll out.
Divide the dough into 12 equal portions, rolling each into a ping-pong-sized ball.
On a lightly floured surface, use a rolling pin to flatten each ball into a thin, even circle. These will be your empanada wrappers.
Use immediately with your desired fillings, or stack the dough circles with parchment paper between each and store them in an airtight container.